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 |
|---|---|---|---|
| 1124 | 2016-12-03 16:06:21 | 46.15 | 94% |
| 853 | 2012-12-04 00:05:25 | 41.05 | 89% |
| 817 | 2012-12-03 13:46:37 | 58.32 | 97% |
| 695 | 2012-10-31 18:22:18 | 42.32 | 92% |
| 658 | 2012-10-08 05:56:16 | 46.80 | 91% |
| 527 | 2012-09-17 16:39:07 | 49.99 | 95% |