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 |
|---|---|---|---|
| 1360 | 2015-07-26 10:04:58 | 61.45 | 87% |
| 1297 | 2015-06-24 10:44:21 | 63.11 | 91% |
| 1071 | 2015-03-17 14:31:44 | 64.26 | 92% |
| 177 | 2015-02-07 10:13:40 | 52.37 | 88% |