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 |
|---|---|---|---|
| 817 | 2016-03-01 18:28:30 | 41.33 | 93% |
| 278 | 2016-02-25 09:39:02 | 41.78 | 94% |
| 8 | 2016-02-20 10:03:28 | 35.90 | 93% |