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 |
|---|---|---|---|
| 1078 | 2021-08-06 11:51:03 | 59.06 | 94% |
| 1004 | 2021-08-03 13:48:51 | 57.97 | 95% |
| 175 | 2021-07-04 05:05:13 | 51.04 | 94% |