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 |
|---|---|---|---|
| 1643 | 2017-05-29 15:59:05 | 67.72 | 92% |
| 1494 | 2017-05-16 23:56:13 | 66.48 | 90% |
| 1368 | 2017-05-13 20:59:01 | 60.74 | 88% |
| 899 | 2017-04-20 04:26:50 | 57.40 | 84% |
| 663 | 2017-04-10 05:22:07 | 67.31 | 90% |
| 285 | 2016-12-14 03:24:25 | 51.33 | 86% |