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 |
|---|---|---|---|
| 4005 | 2021-03-06 16:00:49 | 60.13 | 96% |
| 2905 | 2021-02-19 18:54:12 | 56.62 | 93.6% |
| 1818 | 2021-02-06 10:36:09 | 58.78 | 97% |
| 477 | 2017-09-26 22:08:53 | 46.19 | 94% |