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 |
|---|---|---|---|
| 834 | 2021-07-31 12:41:43 | 59.30 | 97% |
| 792 | 2021-07-25 18:38:27 | 55.14 | 96% |
| 651 | 2021-07-13 10:16:31 | 59.04 | 96% |