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 |
|---|---|---|---|
| 346 | 2015-08-11 10:35:30 | 60.47 | 93% |
| 279 | 2015-08-06 07:45:35 | 39.40 | 88% |
| 131 | 2015-07-26 06:57:35 | 55.96 | 94% |