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 |
|---|---|---|---|
| 563 | 2015-10-20 07:52:54 | 75.48 | 90% |
| 152 | 2015-07-23 11:00:01 | 62.83 | 87% |
| 95 | 2015-07-20 13:32:30 | 66.52 | 88% |