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 |
|---|---|---|---|
| 302 | 2021-03-09 14:16:10 | 47.99 | 96% |
| 241 | 2021-02-08 14:45:54 | 48.50 | 95.9% |