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 |
|---|---|---|---|
| 3269 | 2016-11-05 21:21:23 | 90.89 | 97% |
| 1600 | 2016-09-28 21:38:58 | 80.19 | 97% |
| 1241 | 2016-09-19 16:16:26 | 81.66 | 96% |
| 258 | 2016-08-15 21:06:26 | 76.39 | 96% |