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 |
|---|---|---|---|
| 1160 | 2016-02-21 12:06:13 | 68.62 | 94% |
| 890 | 2015-12-20 19:36:54 | 64.28 | 93% |
| 506 | 2015-04-20 17:39:46 | 63.77 | 95% |