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 |
|---|---|---|---|
| 946 | 2015-07-28 06:32:54 | 39.28 | 92% |
| 797 | 2015-07-15 05:30:32 | 45.35 | 97% |
| 749 | 2015-06-27 03:19:42 | 43.14 | 94% |
| 684 | 2015-06-26 10:35:13 | 41.90 | 95% |
| 219 | 2015-06-02 12:02:20 | 37.31 | 95% |