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 |
|---|---|---|---|
| 1209 | 2015-09-09 01:49:05 | 53.42 | 92% |
| 869 | 2015-06-01 04:42:13 | 54.14 | 90% |
| 353 | 2015-05-10 06:40:58 | 49.25 | 92% |