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 |
|---|---|---|---|
| 488 | 2014-01-10 12:45:15 | 43.70 | 94% |
| 395 | 2014-01-03 09:03:29 | 36.29 | 94% |
| 189 | 2013-12-24 09:18:44 | 34.22 | 93% |
| 27 | 2013-12-23 06:27:28 | 33.37 | 96% |