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 |
|---|---|---|---|
| 960 | 2015-10-12 23:05:30 | 60.86 | 89% |
| 304 | 2015-09-26 20:54:01 | 60.60 | 90% |
| 139 | 2015-09-19 22:18:42 | 58.73 | 88% |
| 23 | 2015-09-17 23:59:40 | 60.31 | 90% |