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 |
|---|---|---|---|
| 3157 | 2014-02-10 23:30:54 | 82.86 | 96% |
| 1982 | 2013-12-30 01:11:28 | 76.04 | 96% |
| 1782 | 2013-12-26 19:52:20 | 77.35 | 95% |
| 1483 | 2013-12-18 12:39:45 | 83.47 | 97% |
| 141 | 2013-11-20 14:08:17 | 82.02 | 96% |