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 |
|---|---|---|---|
| 1284 | 2015-03-10 13:59:46 | 76.23 | 96% |
| 1112 | 2014-11-10 04:42:24 | 78.82 | 95% |
| 776 | 2014-10-01 14:20:05 | 70.71 | 95% |