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 |
|---|---|---|---|
| 8920 | 2019-06-14 00:00:10 | 85.09 | 96% |
| 2270 | 2019-03-04 02:04:22 | 70.08 | 96% |
| 1094 | 2019-02-08 21:49:00 | 60.98 | 95% |