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 |
|---|---|---|---|
| 4473 | 2016-09-26 19:39:36 | 71.84 | 93% |
| 2644 | 2015-12-22 14:50:28 | 62.80 | 89% |
| 732 | 2015-07-07 17:50:32 | 60.59 | 89% |