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 |
|---|---|---|---|
| 1218 | 2017-07-26 17:07:06 | 74.34 | 96% |
| 182 | 2016-01-28 14:18:12 | 63.14 | 98% |
| 46 | 2016-01-21 12:35:32 | 33.32 | 89% |