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 |
|---|---|---|---|
| 783 | 2015-01-18 14:30:09 | 39.38 | 95% |
| 758 | 2014-11-09 12:18:20 | 41.37 | 97% |
| 672 | 2014-10-21 20:34:09 | 40.65 | 97% |
| 446 | 2014-08-30 08:34:28 | 39.90 | 93% |