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 |
|---|---|---|---|
| 1372 | 2016-02-28 05:19:10 | 65.63 | 95% |
| 937 | 2015-04-01 01:59:48 | 55.83 | 90% |
| 927 | 2015-04-01 01:49:53 | 58.53 | 93% |