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 |
|---|---|---|---|
| 614 | 2016-01-13 19:37:09 | 76.29 | 97% |
| 258 | 2015-02-27 20:40:36 | 65.54 | 93% |
| 142 | 2015-02-06 13:56:50 | 57.74 | 93% |