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 |
|---|---|---|---|
| 3624 | 2014-12-08 12:32:21 | 48.11 | 90% |
| 3563 | 2014-11-25 12:20:47 | 63.71 | 91% |
| 966 | 2013-10-24 18:31:25 | 54.98 | 91% |
| 396 | 2013-08-06 14:12:26 | 51.26 | 89% |