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 |
|---|---|---|---|
| 2925 | 2015-03-11 10:49:34 | 50.57 | 89% |
| 1859 | 2014-07-01 12:50:39 | 47.00 | 87% |
| 794 | 2014-06-17 10:45:25 | 51.11 | 92% |
| 601 | 2014-06-13 12:31:58 | 41.53 | 84% |