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 |
|---|---|---|---|
| 849 | 2015-02-08 23:01:18 | 73.81 | 93% |
| 793 | 2015-02-01 00:05:00 | 69.86 | 94% |
| 414 | 2015-01-02 15:12:21 | 54.91 | 93% |