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 |
|---|---|---|---|
| 11307 | 2014-09-21 10:46:58 | 95.65 | 94% |
| 9308 | 2014-03-04 15:01:42 | 86.70 | 92% |
| 8641 | 2014-01-27 11:54:14 | 94.37 | 96% |
| 4847 | 2013-09-08 10:10:36 | 98.14 | 96% |