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 |
|---|---|---|---|
| 1318 | 2015-09-05 04:13:36 | 59.02 | 95% |
| 1277 | 2015-09-03 00:28:22 | 60.94 | 94% |
| 1064 | 2015-08-22 08:45:40 | 59.87 | 96% |
| 1057 | 2015-08-22 08:35:58 | 62.04 | 98% |
| 827 | 2015-08-08 16:39:29 | 53.72 | 97% |
| 246 | 2012-09-14 01:47:54 | 45.90 | 93% |