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 |
|---|---|---|---|
| 1131 | 2017-04-09 03:36:03 | 61.74 | 93% |
| 1027 | 2017-04-06 04:52:52 | 63.92 | 94% |
| 749 | 2017-03-27 13:49:16 | 54.08 | 91% |