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 |
|---|---|---|---|
| 1115 | 2015-01-30 19:52:26 | 31.30 | 85% |
| 885 | 2014-02-11 11:44:13 | 36.57 | 92% |
| 860 | 2014-02-10 13:55:27 | 40.42 | 92% |
| 330 | 2013-05-07 09:20:45 | 30.54 | 87% |
| 257 | 2013-05-05 10:31:10 | 31.14 | 88% |