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 |
|---|---|---|---|
| 1224 | 2017-07-31 19:36:05 | 41.42 | 94% |
| 995 | 2017-06-29 22:14:25 | 44.68 | 95% |
| 799 | 2017-06-06 19:28:52 | 45.44 | 94% |
| 552 | 2017-05-27 16:57:38 | 38.27 | 80% |
| 303 | 2017-05-06 13:53:48 | 38.97 | 85% |