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 |
|---|---|---|---|
| 1998 | 2015-02-06 19:42:24 | 40.54 | 92% |
| 1863 | 2014-04-08 18:19:23 | 38.44 | 90% |
| 1034 | 2014-01-29 23:31:37 | 33.25 | 91% |
| 376 | 2013-10-17 01:54:41 | 33.18 | 90% |