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 |
|---|---|---|---|
| 1719 | 2016-03-04 00:49:33 | 68.93 | 99% |
| 1512 | 2016-02-29 01:00:35 | 63.65 | 97% |
| 1264 | 2016-02-27 00:22:07 | 65.05 | 98% |
| 45 | 2016-02-07 00:50:48 | 52.36 | 93% |