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 |
|---|---|---|---|
| 1349 | 2016-10-13 01:05:59 | 54.26 | 92% |
| 1265 | 2016-07-23 14:14:27 | 56.88 | 90% |
| 188 | 2015-03-22 16:57:52 | 52.38 | 96% |