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 |
|---|---|---|---|
| 186 | 2014-03-07 07:39:15 | 47.51 | 97% |
| 89 | 2014-02-24 20:22:04 | 50.03 | 96% |
| 85 | 2014-02-24 19:53:41 | 50.01 | 94% |
| 52 | 2014-02-24 16:29:33 | 38.39 | 92% |