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 |
|---|---|---|---|
| 2368 | 2016-03-01 08:24:20 | 79.90 | 95% |
| 1363 | 2014-05-02 14:20:05 | 78.34 | 96% |
| 1184 | 2014-04-11 11:49:09 | 65.80 | 92% |
| 1165 | 2014-04-09 15:17:44 | 76.85 | 94% |