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 |
|---|---|---|---|
| 1066 | 2016-08-12 07:50:01 | 47.74 | 87% |
| 427 | 2016-07-01 13:26:57 | 36.20 | 91% |
| 276 | 2016-06-26 14:02:43 | 34.82 | 92% |