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 |
|---|---|---|---|
| 847 | 2016-09-15 06:20:21 | 48.93 | 96% |
| 567 | 2016-09-06 15:30:49 | 40.81 | 84% |
| 302 | 2016-08-04 15:36:40 | 42.41 | 95% |