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 |
|---|---|---|---|
| 429 | 2014-06-30 18:28:53 | 59.93 | 98% |
| 374 | 2014-06-25 20:17:07 | 60.75 | 98% |
| 264 | 2014-06-17 16:52:48 | 57.74 | 99% |
| 85 | 2014-06-12 20:30:43 | 57.12 | 98% |