First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 3639 | 2021-05-02 12:39:35 | 66.49 | 96% |
| 967 | 2021-02-20 19:03:29 | 62.23 | 95.4% |