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 |
|---|---|---|---|
| 2020 | 2014-12-21 12:08:02 | 80.46 | 92% |
| 1819 | 2014-08-30 21:27:54 | 66.63 | 86% |
| 1737 | 2014-08-18 00:21:22 | 69.43 | 89% |
| 1157 | 2014-02-26 18:14:21 | 49.11 | 85% |
| 943 | 2014-02-02 00:08:29 | 55.13 | 89% |
| 404 | 2014-01-08 13:43:52 | 48.84 | 89% |