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 |
|---|---|---|---|
| 1486 | 2014-04-18 06:59:42 | 59.78 | 93% |
| 831 | 2013-10-22 03:20:31 | 36.61 | 90% |
| 601 | 2013-10-11 10:53:24 | 53.18 | 90% |
| 367 | 2013-07-29 08:16:55 | 47.23 | 90% |