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 |
|---|---|---|---|
| 685 | 2015-07-29 19:16:09 | 72.58 | 97% |
| 573 | 2015-07-23 17:34:53 | 70.12 | 94% |
| 273 | 2015-07-17 11:46:21 | 65.89 | 92% |