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 |
|---|---|---|---|
| 2445 | 2015-03-01 02:00:52 | 75.36 | 98% |
| 1392 | 2014-08-27 06:11:01 | 75.73 | 97% |
| 165 | 2014-03-30 14:59:09 | 62.63 | 94% |