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 |
|---|---|---|---|
| 5870 | 2018-07-12 22:52:38 | 35.72 | 94% |
| 2235 | 2018-04-04 12:33:41 | 31.54 | 97% |
| 2137 | 2018-04-04 01:13:31 | 25.48 | 93% |