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 |
|---|---|---|---|
| 2566 | 2017-06-23 05:12:54 | 66.49 | 96% |
| 862 | 2017-04-26 03:40:50 | 54.67 | 89% |
| 700 | 2017-04-10 04:17:52 | 61.05 | 93% |