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 |
|---|---|---|---|
| 1129 | 2014-05-29 12:33:00 | 66.67 | 92% |
| 698 | 2013-06-23 12:41:10 | 55.85 | 89% |
| 478 | 2013-05-12 16:24:58 | 52.76 | 88% |
| 132 | 2013-04-14 04:43:31 | 54.07 | 92% |