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 |
|---|---|---|---|
| 101 | 2015-06-06 07:38:22 | 53.65 | 94% |
| 35 | 2015-01-13 21:04:03 | 42.54 | 91% |
| 14 | 2015-01-13 08:44:05 | 49.29 | 97% |