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 |
|---|---|---|---|
| 1220 | 2016-01-07 19:23:09 | 56.55 | 96% |
| 713 | 2015-08-16 06:02:51 | 48.18 | 94% |
| 374 | 2014-12-05 22:05:04 | 53.39 | 95% |
| 289 | 2014-09-11 13:00:37 | 44.65 | 93% |
| 48 | 2014-04-28 16:30:13 | 48.43 | 93% |