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 |
|---|---|---|---|
| 1208 | 2014-11-19 14:37:19 | 69.21 | 95% |
| 1116 | 2014-10-16 12:15:39 | 65.38 | 95% |
| 1101 | 2014-10-16 11:53:15 | 64.59 | 95% |
| 1081 | 2014-10-11 21:45:30 | 60.43 | 93% |
| 834 | 2013-02-02 17:35:11 | 58.59 | 95% |