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 |
|---|---|---|---|
| 1178 | 2017-09-03 15:04:11 | 58.37 | 97% |
| 806 | 2016-11-09 09:20:26 | 54.31 | 97% |
| 749 | 2016-10-19 13:16:32 | 64.78 | 97% |
| 578 | 2016-05-19 12:57:54 | 51.24 | 96% |