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 |
|---|---|---|---|
| 1174 | 2014-04-02 17:49:56 | 56.57 | 95% |
| 802 | 2013-12-04 14:28:44 | 53.35 | 92% |
| 550 | 2013-10-20 13:20:01 | 49.76 | 90% |
| 255 | 2013-09-09 08:31:17 | 48.32 | 89% |