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 |
|---|---|---|---|
| 12441 | 2021-09-05 03:26:01 | 71.00 | 96% |
| 9618 | 2021-04-01 04:02:10 | 75.19 | 98% |