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 |
|---|---|---|---|
| 1636 | 2016-08-07 03:18:15 | 69.16 | 93% |
| 1434 | 2016-02-04 04:13:20 | 61.18 | 93% |
| 1105 | 2015-05-06 13:48:42 | 47.00 | 81% |
| 38 | 2014-08-09 05:19:35 | 45.14 | 90% |