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 |
|---|---|---|---|
| 3108 | 2021-05-31 17:31:53 | 60.55 | 96% |
| 1133 | 2020-11-09 13:52:12 | 53.72 | 98% |
| 207 | 2020-08-01 12:30:40 | 48.06 | 93% |