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 |
|---|---|---|---|
| 1311 | 2013-07-29 16:27:11 | 56.76 | 90% |
| 978 | 2013-07-09 15:40:09 | 57.78 | 91% |
| 713 | 2013-07-01 22:41:46 | 54.42 | 88% |
| 281 | 2013-06-15 21:45:59 | 51.96 | 91% |