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 |
|---|---|---|---|
| 724 | 2016-04-13 23:56:18 | 69.99 | 97% |
| 376 | 2016-03-15 14:07:16 | 62.64 | 94% |
| 356 | 2016-03-15 13:45:18 | 65.90 | 97% |
| 178 | 2016-03-09 14:37:26 | 55.33 | 93% |
| 171 | 2016-03-09 14:28:12 | 58.25 | 96% |