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 |
|---|---|---|---|
| 1006 | 2015-03-18 06:30:15 | 76.49 | 98% |
| 788 | 2014-12-28 01:17:01 | 68.41 | 96% |
| 512 | 2014-10-17 06:53:00 | 59.81 | 95% |