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 |
|---|---|---|---|
| 1971 | 2017-10-24 07:18:13 | 72.76 | 98% |
| 1040 | 2017-05-02 03:32:54 | 78.56 | 97% |
| 672 | 2017-02-04 00:30:13 | 73.73 | 98% |