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 |
|---|---|---|---|
| 3261 | 2017-08-15 16:01:54 | 48.45 | 95% |
| 3092 | 2017-07-24 17:33:08 | 53.48 | 95% |
| 653 | 2017-05-06 00:21:10 | 40.52 | 89% |