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 |
|---|---|---|---|
| 1588 | 2019-03-13 07:32:42 | 68.58 | 97% |
| 553 | 2013-12-20 11:17:02 | 47.66 | 92% |
| 532 | 2013-12-20 10:44:19 | 50.29 | 93% |