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 |
|---|---|---|---|
| 7286 | 2017-03-03 01:54:01 | 89.54 | 97% |
| 3503 | 2016-11-03 22:30:33 | 86.91 | 94% |