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 |
|---|---|---|---|
| 10676 | 2021-05-25 16:39:48 | 89.18 | 97% |
| 7042 | 2018-12-07 04:11:24 | 90.35 | 98% |
| 5602 | 2018-09-04 23:28:03 | 66.98 | 95% |
| 586 | 2016-10-31 13:23:04 | 61.76 | 93% |
| 42 | 2016-09-09 13:45:34 | 47.06 | 96% |