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 |
|---|---|---|---|
| 6554 | 2021-05-12 17:38:14 | 63.34 | 95% |
| 5193 | 2021-02-22 14:26:33 | 52.20 | 95.4% |
| 2767 | 2021-02-12 09:23:49 | 46.55 | 94% |