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 |
|---|---|---|---|
| 1250 | 2017-06-29 17:41:12 | 69.69 | 97% |
| 1168 | 2017-06-26 16:12:59 | 66.62 | 97% |
| 415 | 2017-05-31 16:14:01 | 58.81 | 92% |