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 |
|---|---|---|---|
| 1182 | 2016-07-12 17:07:43 | 72.86 | 99% |
| 1095 | 2016-07-06 09:57:26 | 68.79 | 99% |
| 647 | 2016-06-17 15:55:36 | 77.72 | 98% |