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 |
|---|---|---|---|
| 1440 | 2016-09-24 11:46:04 | 44.46 | 88% |
| 491 | 2016-07-25 12:16:17 | 56.91 | 93% |
| 32 | 2016-07-11 09:01:55 | 47.73 | 87% |