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 |
|---|---|---|---|
| 12005 | 2021-02-02 14:40:46 | 66.03 | 97.2% |
| 7611 | 2020-11-05 10:08:01 | 56.65 | 97% |
| 2111 | 2020-09-18 15:16:57 | 41.31 | 95% |