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 |
|---|---|---|---|
| 1539 | 2014-04-03 20:33:00 | 78.66 | 97% |
| 1450 | 2014-04-01 17:57:29 | 83.62 | 97% |
| 775 | 2014-02-17 15:10:58 | 77.21 | 93% |
| 121 | 2012-12-19 17:54:59 | 56.01 | 89% |