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 |
|---|---|---|---|
| 1383 | 2014-01-15 00:49:32 | 36.91 | 94% |
| 925 | 2013-11-04 16:44:14 | 35.40 | 92% |
| 387 | 2013-10-06 06:42:43 | 31.65 | 95% |
| 254 | 2013-06-15 18:48:17 | 43.88 | 97% |
| 82 | 2013-06-05 05:48:37 | 37.89 | 93% |