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 |
|---|---|---|---|
| 747 | 2015-10-22 14:32:51 | 52.24 | 94% |
| 497 | 2015-08-27 18:49:25 | 52.13 | 94% |
| 345 | 2015-04-09 06:27:57 | 45.34 | 97% |