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 |
|---|---|---|---|
| 1155 | 2015-07-26 12:24:12 | 59.36 | 91% |
| 1018 | 2015-07-20 11:17:21 | 56.22 | 92% |
| 843 | 2015-07-10 06:33:21 | 59.35 | 92% |
| 451 | 2013-01-24 12:59:20 | 49.11 | 89% |