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 |
|---|---|---|---|
| 4019 | 2017-11-20 23:52:16 | 57.08 | 100% |
| 1730 | 2017-06-14 22:32:10 | 75.35 | 100% |
| 1619 | 2017-06-07 22:43:33 | 66.57 | 100% |
| 650 | 2017-03-26 18:01:12 | 69.63 | 100% |