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 |
|---|---|---|---|
| 5817 | 2016-11-18 05:40:47 | 67.11 | 85% |
| 3070 | 2016-08-16 11:06:18 | 68.52 | 95% |
| 538 | 2016-07-11 08:01:53 | 67.29 | 86% |
| 53 | 2016-07-02 13:41:59 | 84.97 | 91% |