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 |
|---|---|---|---|
| 852 | 2015-07-19 04:25:09 | 73.80 | 93% |
| 358 | 2015-05-01 12:22:55 | 66.51 | 95% |
| 323 | 2015-04-25 13:53:05 | 56.35 | 97% |