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 |
|---|---|---|---|
| 367 | 2024-07-07 10:53:55 | 60.85 | 100% |
| 244 | 2024-06-15 15:04:23 | 56.58 | 100% |
| 214 | 2024-06-09 08:33:50 | 60.08 | 100% |