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 |
|---|---|---|---|
| 6314 | 2023-04-24 14:20:39 | 80.02 | 95% |
| 1893 | 2021-08-27 07:34:58 | 73.34 | 95% |
| 42 | 2020-11-14 08:07:28 | 63.63 | 94% |