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 |
|---|---|---|---|
| 594 | 2014-11-12 14:45:53 | 63.43 | 89% |
| 407 | 2013-10-13 12:18:43 | 55.23 | 92% |
| 148 | 2013-09-12 11:04:49 | 52.89 | 88% |
| 58 | 2013-09-08 07:20:14 | 59.45 | 91% |