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 |
|---|---|---|---|
| 594 | 2021-01-28 14:18:18 | 60.72 | 96.5% |
| 165 | 2013-08-12 07:29:12 | 67.00 | 92% |