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 |
|---|---|---|---|
| 1141 | 2016-06-27 15:27:15 | 51.45 | 94% |
| 754 | 2014-02-07 13:56:03 | 50.67 | 95% |
| 209 | 2014-02-02 10:41:46 | 44.74 | 93% |
| 163 | 2014-02-02 07:19:30 | 42.21 | 91% |