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 |
|---|---|---|---|
| 1671 | 2014-04-04 06:02:53 | 46.40 | 89% |
| 1324 | 2014-01-23 11:30:04 | 44.17 | 95% |
| 822 | 2013-12-30 12:14:03 | 42.66 | 93% |
| 362 | 2013-12-09 12:05:15 | 35.94 | 90% |
| 360 | 2013-12-09 12:01:21 | 39.08 | 92% |