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 |
|---|---|---|---|
| 2625 | 2014-12-11 05:27:35 | 73.92 | 97% |
| 868 | 2014-07-28 10:39:46 | 69.74 | 96% |
| 640 | 2014-05-11 16:10:30 | 54.62 | 92% |
| 299 | 2014-04-22 11:49:12 | 56.58 | 90% |