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 |
|---|---|---|---|
| 745 | 2016-11-16 08:11:22 | 56.05 | 92% |
| 690 | 2016-11-09 09:11:23 | 50.40 | 88% |
| 490 | 2016-10-26 22:06:08 | 50.40 | 90% |