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 |
|---|---|---|---|
| 3116 | 2018-01-16 19:58:01 | 64.40 | 96% |
| 1724 | 2017-08-19 17:22:29 | 55.24 | 95% |
| 1242 | 2017-06-06 14:39:38 | 61.24 | 97% |