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 |
|---|---|---|---|
| 2979 | 2016-12-10 09:20:34 | 69.19 | 90% |
| 835 | 2016-09-09 16:43:07 | 67.35 | 94% |
| 547 | 2014-10-10 07:19:58 | 53.13 | 90% |