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 |
|---|---|---|---|
| 2850 | 2016-09-26 20:49:06 | 78.86 | 92% |
| 1951 | 2016-05-17 12:29:48 | 79.65 | 90% |
| 1129 | 2016-04-12 18:07:12 | 74.79 | 90% |
| 632 | 2016-02-25 21:58:04 | 68.56 | 91% |