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 |
|---|---|---|---|
| 1202 | 2014-05-19 18:51:28 | 56.25 | 89% |
| 1030 | 2014-05-18 04:52:35 | 55.33 | 89% |
| 222 | 2014-05-12 18:25:02 | 51.90 | 90% |