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 |
|---|---|---|---|
| 1270 | 2014-10-30 01:59:11 | 34.92 | 91% |
| 1071 | 2014-10-18 19:36:54 | 44.59 | 94% |
| 998 | 2014-09-09 17:11:16 | 39.24 | 93% |
| 684 | 2014-09-01 05:30:40 | 44.30 | 97% |
| 474 | 2014-08-24 10:15:33 | 45.85 | 99% |
| 29 | 2014-07-27 22:04:28 | 42.56 | 96% |