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 |
|---|---|---|---|
| 2334 | 2017-06-28 20:24:38 | 83.28 | 97% |
| 457 | 2017-06-02 17:35:57 | 71.84 | 92% |
| 439 | 2017-06-02 00:18:47 | 71.41 | 96% |
| 19 | 2017-05-21 20:40:32 | 42.25 | 73% |