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 |
|---|---|---|---|
| 1074 | 2014-10-13 05:55:46 | 70.49 | 94% |
| 907 | 2014-10-03 18:50:35 | 71.21 | 96% |
| 141 | 2014-04-19 05:31:50 | 61.37 | 91% |
| 64 | 2014-04-14 04:43:00 | 48.54 | 94% |