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 |
|---|---|---|---|
| 496 | 2015-10-03 10:38:33 | 46.71 | 98% |
| 466 | 2015-10-01 13:38:34 | 45.77 | 98% |
| 401 | 2015-09-28 14:16:14 | 44.50 | 97% |