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 |
|---|---|---|---|
| 411 | 2016-01-22 18:16:49 | 63.60 | 95% |
| 334 | 2016-01-18 12:32:12 | 61.14 | 94% |
| 219 | 2015-10-08 05:55:31 | 41.92 | 87% |
| 49 | 2015-08-07 11:35:04 | 51.67 | 92% |