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 |
|---|---|---|---|
| 2527 | 2014-11-24 07:43:40 | 72.20 | 91% |
| 1365 | 2014-03-26 03:49:10 | 70.87 | 94% |
| 1293 | 2014-03-21 06:24:50 | 63.63 | 94% |
| 1225 | 2014-03-17 08:55:34 | 61.23 | 92% |
| 174 | 2013-08-14 07:09:33 | 60.17 | 94% |