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 |
|---|---|---|---|
| 2464 | 2017-03-23 22:06:46 | 90.11 | 99% |
| 745 | 2009-10-16 07:26:51 | 70.36 | |
| 456 | 2009-09-27 10:17:07 | 75.68 |