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 |
|---|---|---|---|
| 1580 | 2017-07-18 15:26:41 | 54.15 | 99% |
| 819 | 2017-06-14 15:10:07 | 48.65 | 98% |
| 261 | 2017-05-13 14:44:14 | 45.58 | 94% |