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 |
|---|---|---|---|
| 937 | 2015-11-11 09:32:40 | 58.48 | 93% |
| 571 | 2015-07-13 07:32:32 | 52.96 | 93% |
| 419 | 2014-08-28 02:00:31 | 53.83 | 92% |
| 247 | 2014-03-16 04:21:11 | 50.16 | 88% |
| 25 | 2013-08-18 08:26:09 | 46.67 | 92% |