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 |
|---|---|---|---|
| 1057 | 2014-03-03 21:34:39 | 53.37 | 96% |
| 219 | 2014-01-29 17:49:03 | 48.13 | 96% |
| 77 | 2014-01-23 18:14:59 | 45.37 | 95% |
| 18 | 2014-01-22 21:13:08 | 42.15 | 95% |