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 |
|---|---|---|---|
| 1068 | 2015-08-16 06:42:57 | 40.02 | 89% |
| 970 | 2015-08-13 06:41:40 | 38.33 | 91% |
| 768 | 2015-08-05 06:20:37 | 35.34 | 89% |
| 531 | 2015-07-26 02:11:06 | 30.35 | 88% |