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 |
|---|---|---|---|
| 1277 | 2015-05-04 21:02:39 | 79.35 | 97% |
| 227 | 2015-03-13 04:35:06 | 68.72 | 97% |
| 93 | 2015-02-27 00:38:58 | 75.26 | 99% |