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 |
|---|---|---|---|
| 1885 | 2014-11-02 21:59:33 | 69.48 | 92% |
| 1025 | 2013-12-21 23:14:25 | 65.18 | 90% |
| 1007 | 2013-12-21 19:58:19 | 70.57 | 95% |
| 128 | 2013-10-27 18:54:33 | 64.92 | 91% |