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 |
|---|---|---|---|
| 1226 | 2015-07-28 13:51:59 | 40.79 | 85% |
| 1130 | 2015-07-27 09:53:20 | 47.24 | 90% |
| 791 | 2015-07-11 09:29:19 | 36.25 | 82% |
| 152 | 2015-06-07 19:52:20 | 34.98 | 88% |