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 |
|---|---|---|---|
| 964 | 2015-02-20 15:01:49 | 65.63 | 92% |
| 862 | 2014-12-15 08:30:42 | 52.63 | 88% |
| 484 | 2014-09-02 13:26:49 | 50.15 | 90% |
| 48 | 2014-05-22 12:25:29 | 34.53 | 88% |