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 |
|---|---|---|---|
| 9851 | 2019-04-05 20:17:09 | 79.30 | 95% |
| 4426 | 2018-04-15 16:24:43 | 85.64 | 95% |
| 3114 | 2018-02-12 23:18:40 | 72.44 | 95% |