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 |
|---|---|---|---|
| 902 | 2014-10-23 04:31:26 | 45.30 | 85% |
| 750 | 2014-10-18 04:27:58 | 50.04 | 91% |
| 342 | 2014-09-25 07:52:15 | 43.91 | 90% |
| 339 | 2014-09-25 07:48:00 | 45.55 | 90% |