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 |
|---|---|---|---|
| 1526 | 2016-05-08 08:14:53 | 53.26 | 89% |
| 1359 | 2016-04-28 10:42:21 | 48.39 | 87% |
| 1163 | 2016-04-17 02:08:41 | 45.84 | 86% |