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 |
|---|---|---|---|
| 1156 | 2016-12-26 00:05:17 | 54.94 | 92% |
| 1068 | 2016-12-25 07:55:42 | 53.25 | 93% |
| 183 | 2016-11-04 06:50:38 | 48.32 | 94% |