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 |
|---|---|---|---|
| 275 | 2018-11-21 13:29:33 | 62.52 | 94% |
| 243 | 2018-11-19 06:04:02 | 53.71 | 93% |
| 136 | 2018-05-09 10:19:41 | 63.72 | 94% |