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 |
|---|---|---|---|
| 13488 | 2021-07-20 11:20:40 | 82.67 | 95% |
| 13289 | 2021-06-30 12:50:14 | 92.22 | 97% |
| 8127 | 2019-08-11 08:30:15 | 76.12 | 95% |
| 2528 | 2017-04-26 02:37:53 | 56.71 | 81% |
| 1983 | 2017-04-07 16:15:32 | 65.79 | 82% |