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 |
|---|---|---|---|
| 472 | 2016-10-19 06:06:19 | 45.95 | 88% |
| 350 | 2016-08-31 18:57:29 | 43.89 | 94% |
| 248 | 2016-08-24 22:34:50 | 36.07 | 91% |
| 158 | 2016-08-22 16:27:02 | 33.97 | 95% |