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 |
|---|---|---|---|
| 1484 | 2015-08-27 10:41:46 | 44.57 | 91% |
| 1232 | 2015-08-16 10:04:49 | 39.60 | 89% |
| 599 | 2015-08-04 14:28:41 | 34.93 | 89% |
| 285 | 2015-07-31 15:26:52 | 27.78 | 86% |