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 |
|---|---|---|---|
| 1783 | 2021-04-23 15:40:23 | 50.73 | 95% |
| 464 | 2021-02-23 05:24:48 | 43.19 | 95.2% |