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 | 2015-02-06 23:37:15 | 66.20 | 96% |
| 1309 | 2014-12-12 00:06:53 | 58.13 | 91% |
| 550 | 2014-11-07 02:13:11 | 60.26 | 91% |
| 366 | 2014-10-23 22:40:33 | 57.25 | 93% |
| 171 | 2014-10-06 01:46:09 | 64.56 | 95% |