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 |
|---|---|---|---|
| 1059 | 2013-09-28 09:37:34 | 67.23 | 96% |
| 702 | 2013-05-13 17:08:44 | 49.37 | 91% |
| 651 | 2013-05-02 11:30:25 | 61.03 | 92% |
| 19 | 2013-01-30 19:02:39 | 50.44 | 95% |