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 |
|---|---|---|---|
| 3537 | 2021-09-18 08:23:36 | 96.02 | 95% |
| 963 | 2017-04-25 12:26:13 | 49.41 | 87% |
| 718 | 2016-10-12 03:29:01 | 37.54 | 81% |
| 559 | 2016-09-30 09:01:35 | 41.45 | 87% |