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 |
|---|---|---|---|
| 3289 | 2017-08-14 20:56:34 | 75.12 | 97% |
| 1342 | 2015-03-10 18:51:58 | 75.29 | 94% |
| 235 | 2014-12-25 12:26:05 | 66.48 | 91% |