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 |
|---|---|---|---|
| 1308 | 2015-02-11 02:08:14 | 76.41 | 98% |
| 1091 | 2015-01-03 02:09:51 | 69.75 | 94% |
| 143 | 2014-08-21 20:58:55 | 65.18 | 94% |