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 |
|---|---|---|---|
| 2231 | 2016-07-26 17:29:34 | 65.68 | 96% |
| 1948 | 2016-05-22 08:44:43 | 61.07 | 93% |
| 1264 | 2015-07-03 11:04:05 | 60.29 | 95% |
| 742 | 2015-04-14 22:59:29 | 48.81 | 87% |