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 |
|---|---|---|---|
| 2379 | 2015-07-14 20:27:38 | 79.30 | 97% |
| 1822 | 2015-04-20 20:34:58 | 79.40 | 97% |
| 1811 | 2015-04-17 16:12:59 | 78.14 | 98% |
| 1630 | 2015-03-10 18:15:17 | 78.32 | 98% |
| 254 | 2014-05-17 00:39:51 | 71.70 | 97% |