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 |
|---|---|---|---|
| 2273 | 2016-09-11 14:27:06 | 78.07 | 94% |
| 1356 | 2016-05-23 15:04:14 | 64.15 | 91% |
| 1223 | 2016-05-19 12:57:32 | 70.44 | 96% |
| 613 | 2016-04-28 12:45:04 | 62.06 | 90% |
| 609 | 2016-04-28 12:32:49 | 73.14 | 97% |