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 |
|---|---|---|---|
| 1385 | 2016-07-02 17:56:30 | 66.24 | 98% |
| 1284 | 2016-01-03 23:33:15 | 66.13 | 98% |
| 1044 | 2014-08-19 01:20:27 | 48.26 | 94% |
| 176 | 2014-07-19 16:16:58 | 51.12 | 94% |