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 |
|---|---|---|---|
| 3928 | 2015-04-04 02:32:52 | 72.37 | 93% |
| 2428 | 2014-02-16 00:13:47 | 69.52 | 93% |
| 817 | 2013-02-22 15:16:43 | 66.20 | 94% |
| 528 | 2012-11-17 12:37:05 | 70.93 | 97% |
| 349 | 2012-11-03 02:56:44 | 69.99 | 98% |