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 |
|---|---|---|---|
| 3250 | 2014-12-06 21:21:05 | 70.39 | 92% |
| 2817 | 2014-11-11 17:33:08 | 84.51 | 97% |
| 2024 | 2014-09-23 03:54:29 | 72.80 | 94% |
| 1817 | 2014-09-17 04:19:11 | 74.25 | 97% |
| 1238 | 2014-08-06 15:21:29 | 71.53 | 97% |
| 281 | 2014-06-11 19:44:42 | 58.27 | 89% |