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 |
|---|---|---|---|
| 3368 | 2019-06-28 11:27:06 | 54.31 | 98% |
| 2120 | 2016-05-02 21:17:48 | 43.14 | 95% |
| 414 | 2016-02-24 23:35:37 | 49.51 | 95% |