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 |
|---|---|---|---|
| 1322 | 2016-10-10 01:30:33 | 75.09 | 93% |
| 210 | 2015-07-08 00:05:04 | 71.74 | 94% |
| 161 | 2015-05-11 08:13:51 | 73.88 | 96% |