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 |
|---|---|---|---|
| 1900 | 2016-07-25 13:04:11 | 66.19 | 93% |
| 937 | 2015-10-16 12:50:12 | 63.49 | 94% |
| 602 | 2014-06-29 09:49:03 | 68.92 | 97% |
| 350 | 2014-04-29 16:52:13 | 58.97 | 95% |
| 244 | 2012-10-31 13:46:29 | 55.55 | 96% |