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 |
|---|---|---|---|
| 2632 | 2017-11-08 17:32:57 | 57.66 | 98% |
| 1789 | 2017-05-28 16:57:06 | 51.27 | 95% |
| 1556 | 2017-05-02 12:42:29 | 39.82 | 91% |