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 |
|---|---|---|---|
| 266 | 2016-08-19 23:02:29 | 36.85 | 90% |
| 180 | 2016-08-13 17:17:01 | 31.20 | 90% |
| 105 | 2016-08-10 18:58:38 | 35.90 | 92% |