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 |
|---|---|---|---|
| 1345 | 2015-04-01 14:43:17 | 71.05 | 93% |
| 1308 | 2015-03-18 15:01:36 | 79.21 | 96% |
| 1049 | 2015-02-02 16:41:17 | 72.17 | 94% |
| 1031 | 2015-01-23 16:59:10 | 70.82 | 93% |
| 15 | 2014-08-28 15:51:16 | 54.54 | 91% |