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 |
|---|---|---|---|
| 1202 | 2014-07-09 12:24:03 | 78.03 | 89% |
| 1063 | 2014-07-04 12:28:28 | 67.57 | 85% |
| 1001 | 2014-07-02 03:37:56 | 71.51 | 87% |
| 991 | 2014-07-02 03:21:19 | 66.37 | 86% |
| 667 | 2014-06-26 07:28:59 | 70.93 | 86% |