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 |
|---|---|---|---|
| 1546 | 2015-11-10 18:27:37 | 78.07 | 98% |
| 1363 | 2015-11-08 04:27:45 | 63.43 | 89% |
| 960 | 2015-10-31 05:50:34 | 67.94 | 94% |
| 359 | 2015-10-13 16:17:55 | 74.66 | 95% |
| 62 | 2015-10-01 04:27:42 | 67.42 | 94% |