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 |
|---|---|---|---|
| 1586 | 2015-02-14 09:52:18 | 73.31 | 92% |
| 1521 | 2014-12-28 05:20:43 | 67.93 | 93% |
| 755 | 2012-06-18 03:03:03 | 65.89 | 91% |
| 332 | 2011-11-26 01:15:36 | 63.56 | 93% |