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 |
|---|---|---|---|
| 2049 | 2015-11-04 21:06:41 | 42.72 | 89% |
| 1702 | 2015-07-03 03:27:49 | 56.56 | 95% |
| 840 | 2015-03-27 02:12:40 | 33.27 | 87% |
| 617 | 2015-03-17 19:49:08 | 26.13 | 82% |
| 615 | 2015-03-17 19:44:20 | 23.73 | 81% |