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 |
|---|---|---|---|
| 958 | 2016-08-18 12:11:54 | 75.41 | 92% |
| 796 | 2016-08-06 13:33:02 | 81.52 | 96% |
| 747 | 2016-08-06 07:42:48 | 67.43 | 86% |