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 |
|---|---|---|---|
| 2172 | 2016-09-10 12:37:53 | 62.22 | 95% |
| 1889 | 2016-03-06 15:18:29 | 57.27 | 93% |
| 975 | 2015-09-26 14:18:24 | 63.01 | 98% |
| 494 | 2015-09-12 13:31:50 | 43.22 | 92% |
| 478 | 2015-09-10 13:25:18 | 44.98 | 92% |
| 441 | 2015-09-09 14:24:23 | 49.73 | 95% |