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 |
|---|---|---|---|
| 1774 | 2020-06-03 02:46:20 | 55.73 | 93% |
| 180 | 2015-11-20 14:26:05 | 46.04 | 94% |