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 |
|---|---|---|---|
| 18105 | 2021-05-13 21:25:43 | 55.57 | 97% |
| 17104 | 2021-04-22 16:14:49 | 51.49 | 97% |
| 12913 | 2021-02-03 02:49:14 | 61.00 | 97.6% |
| 6670 | 2017-12-01 14:26:28 | 55.02 | 98% |
| 5586 | 2017-10-24 06:19:28 | 49.87 | 98% |
| 2872 | 2017-07-18 17:25:52 | 48.54 | 96% |