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 |
|---|---|---|---|
| 2900 | 2014-10-21 16:36:34 | 46.75 | 93% |
| 2872 | 2014-10-18 19:05:27 | 55.22 | 93% |
| 2135 | 2014-09-13 22:14:00 | 56.08 | 92% |
| 1797 | 2014-09-04 19:37:43 | 55.21 | 93% |
| 1666 | 2014-09-01 16:36:31 | 53.84 | 91% |
| 1664 | 2014-09-01 16:33:18 | 35.18 | 91% |