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 |
|---|---|---|---|
| 2571 | 2016-01-28 08:45:47 | 62.18 | 94% |
| 2207 | 2016-01-18 01:25:43 | 63.62 | 94% |
| 1917 | 2016-01-11 23:19:42 | 67.28 | 96% |
| 792 | 2015-11-29 01:56:43 | 65.55 | 96% |