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 |
|---|---|---|---|
| 847 | 2015-06-30 21:02:09 | 75.50 | 97% |
| 700 | 2015-06-06 21:53:19 | 69.78 | 95% |
| 188 | 2015-05-23 01:39:07 | 71.85 | 97% |