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 |
|---|---|---|---|
| 5169 | 2018-03-20 08:47:19 | 57.91 | 94% |
| 3330 | 2018-02-27 00:59:22 | 47.16 | 94% |
| 1100 | 2018-01-21 02:00:38 | 33.53 | 95% |