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 |
|---|---|---|---|
| 812 | 2014-12-01 21:26:50 | 79.56 | 93% |
| 135 | 2014-08-13 01:46:59 | 89.06 | 98% |
| 127 | 2014-08-13 01:39:31 | 84.99 | 97% |
| 47 | 2014-06-10 01:19:24 | 84.60 | 97% |