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 |
|---|---|---|---|
| 1650 | 2015-03-24 13:05:45 | 56.50 | 92% |
| 859 | 2014-12-23 22:48:59 | 47.20 | 91% |
| 506 | 2014-10-10 14:36:04 | 41.29 | 90% |
| 497 | 2014-10-03 14:10:36 | 40.59 | 92% |
| 286 | 2014-08-04 19:49:33 | 28.96 | 89% |