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 |
|---|---|---|---|
| 1049 | 2017-03-25 14:50:48 | 56.53 | 95% |
| 708 | 2017-03-18 09:03:12 | 48.37 | 91% |
| 646 | 2017-03-16 12:39:54 | 49.44 | 94% |
| 403 | 2017-03-07 13:45:21 | 44.24 | 94% |