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 |
|---|---|---|---|
| 996 | 2016-09-28 02:21:21 | 59.32 | 95% |
| 598 | 2016-02-16 01:56:31 | 52.82 | 96% |
| 506 | 2016-02-01 01:57:59 | 42.42 | 85% |
| 388 | 2016-01-04 01:11:07 | 46.11 | 90% |