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 |
|---|---|---|---|
| 1541 | 2017-11-08 00:33:26 | 82.73 | 97% |
| 418 | 2014-12-12 05:46:55 | 82.02 | 95% |
| 78 | 2014-11-13 14:51:17 | 68.17 | 90% |