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 |
|---|---|---|---|
| 1492 | 2014-04-19 13:51:52 | 57.10 | 91% |
| 1092 | 2012-10-29 13:30:50 | 45.29 | 92% |
| 718 | 2012-02-25 04:39:48 | 40.23 | 87% |
| 251 | 2011-10-27 05:33:02 | 35.31 | 92% |