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 |
|---|---|---|---|
| 57723 | 2016-11-07 02:00:07 | 118.32 | 98% |
| 4005 | 2014-12-30 07:54:04 | 81.70 | 93% |