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 |
|---|---|---|---|
| 689 | 2016-05-05 14:58:11 | 74.96 | 93% |
| 203 | 2015-09-18 13:33:48 | 68.49 | 94% |
| 76 | 2015-05-31 14:29:26 | 59.41 | 93% |