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 |
|---|---|---|---|
| 9349 | 2021-10-27 11:33:53 | 66.07 | 96% |
| 5194 | 2021-08-14 09:56:26 | 58.34 | 96% |
| 4497 | 2021-08-04 07:32:30 | 63.65 | 96% |
| 1584 | 2021-06-05 04:30:57 | 65.63 | 98% |