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 |
|---|---|---|---|
| 2508 | 2016-06-20 11:44:48 | 64.25 | 91% |
| 2168 | 2016-04-30 07:00:42 | 50.40 | 85% |
| 1704 | 2016-04-02 07:58:54 | 70.43 | 94% |
| 1525 | 2016-03-18 07:14:32 | 63.34 | 92% |
| 1435 | 2016-03-14 10:22:23 | 61.45 | 93% |