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 |
|---|---|---|---|
| 715 | 2015-03-13 01:13:00 | 50.44 | 97% |
| 706 | 2015-02-10 20:54:15 | 40.61 | 87% |
| 462 | 2014-04-30 18:15:19 | 51.91 | 96% |
| 380 | 2014-03-31 18:52:23 | 41.78 | 93% |