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 |
|---|---|---|---|
| 2671 | 2016-04-18 16:16:23 | 62.32 | 94% |
| 2573 | 2016-04-01 17:35:28 | 66.00 | 95% |
| 2425 | 2016-03-16 15:38:07 | 64.35 | 96% |
| 1739 | 2016-02-11 20:37:42 | 51.71 | 92% |
| 528 | 2016-01-18 20:40:19 | 43.52 | 93% |