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 |
|---|---|---|---|
| 1431 | 2015-01-14 22:37:46 | 51.77 | 86% |
| 1103 | 2014-12-28 01:17:15 | 55.50 | 91% |
| 448 | 2014-12-08 05:54:48 | 43.43 | 83% |
| 28 | 2014-08-17 06:23:14 | 33.69 | 89% |