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 |
|---|---|---|---|
| 1754 | 2018-08-11 12:44:44 | 61.33 | 95% |
| 786 | 2016-02-01 10:04:49 | 56.29 | 92% |
| 569 | 2016-01-17 04:54:26 | 57.56 | 94% |