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 |
|---|---|---|---|
| 998 | 2016-07-01 07:21:27 | 55.52 | 93% |
| 646 | 2016-05-17 11:55:14 | 49.79 | 91% |
| 298 | 2016-01-20 16:17:02 | 42.92 | 90% |