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 |
|---|---|---|---|
| 626 | 2014-08-10 08:51:20 | 63.68 | 95% |
| 425 | 2014-05-01 17:38:03 | 58.67 | 96% |
| 347 | 2014-04-22 07:49:20 | 57.84 | 94% |
| 151 | 2014-04-01 09:16:00 | 49.33 | 97% |
| 56 | 2014-03-25 11:25:16 | 36.96 | 91% |