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 |
|---|---|---|---|
| 1585 | 2021-01-31 21:11:58 | 84.10 | 97.3% |
| 1324 | 2021-01-19 18:37:39 | 83.88 | 98% |