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 |
|---|---|---|---|
| 819 | 2017-05-23 03:21:10 | 41.40 | 89% |
| 607 | 2017-04-19 03:48:43 | 39.00 | 88% |
| 505 | 2017-03-17 07:32:41 | 36.43 | 84% |