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 |
|---|---|---|---|
| 3789 | 2020-11-29 20:20:08 | 59.99 | 95% |
| 3557 | 2020-11-24 15:55:30 | 64.26 | 96% |
| 1599 | 2020-09-22 18:18:30 | 59.68 | 95% |
| 690 | 2020-09-03 05:53:05 | 59.01 | 94% |