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 |
|---|---|---|---|
| 443 | 2014-02-25 19:39:01 | 54.16 | 85% |
| 174 | 2014-01-24 19:27:37 | 56.96 | 92% |
| 140 | 2014-01-17 19:39:10 | 44.86 | 83% |
| 78 | 2013-10-01 14:17:05 | 39.56 | 94% |