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 |
|---|---|---|---|
| 1826 | 2015-11-06 16:37:46 | 64.22 | 91% |
| 1756 | 2015-11-03 20:38:40 | 85.77 | 98% |
| 1439 | 2015-10-27 20:35:02 | 74.71 | 93% |
| 130 | 2015-09-16 20:12:55 | 72.29 | 94% |
| 22 | 2015-09-14 20:51:14 | 64.98 | 93% |