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 |
|---|---|---|---|
| 1146 | 2013-12-04 20:33:03 | 77.82 | 94% |
| 994 | 2013-12-03 14:20:44 | 72.17 | 93% |
| 759 | 2013-11-28 13:32:41 | 70.28 | 94% |
| 703 | 2013-11-27 15:55:17 | 73.08 | 96% |
| 96 | 2013-11-14 15:02:16 | 76.19 | 98% |