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 |
|---|---|---|---|
| 1232 | 2015-09-17 04:21:24 | 73.05 | 93% |
| 785 | 2015-08-04 08:49:38 | 58.12 | 92% |
| 588 | 2015-07-01 17:41:26 | 56.89 | 89% |