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 |
|---|---|---|---|
| 3043 | 2021-04-06 16:29:03 | 69.16 | 96% |
| 1229 | 2021-03-12 02:30:28 | 61.66 | 96% |
| 679 | 2021-03-05 23:43:14 | 70.36 | 97% |