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 |
|---|---|---|---|
| 3388 | 2015-10-08 14:16:22 | 52.68 | 92% |
| 2910 | 2015-03-15 10:54:51 | 51.33 | 92% |
| 2863 | 2015-01-13 14:46:49 | 48.44 | 96% |
| 2405 | 2014-10-01 16:30:46 | 51.90 | 94% |
| 387 | 2013-06-23 12:40:29 | 29.68 | 91% |