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 |
|---|---|---|---|
| 419 | 2014-03-13 14:48:31 | 42.45 | 92% |
| 379 | 2014-03-06 17:55:55 | 39.17 | 90% |
| 262 | 2014-02-28 06:00:31 | 38.53 | 92% |
| 213 | 2014-02-21 17:49:27 | 32.91 | 88% |
| 134 | 2013-10-24 12:34:24 | 34.11 | 89% |