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 |
|---|---|---|---|
| 582 | 2015-12-29 09:13:17 | 35.57 | 89% |
| 510 | 2015-12-28 06:21:33 | 33.80 | 87% |
| 379 | 2015-12-26 16:19:46 | 33.91 | 87% |
| 189 | 2015-12-25 08:21:33 | 35.28 | 83% |