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 |
|---|---|---|---|
| 725 | 2013-06-22 11:21:39 | 57.80 | 96% |
| 446 | 2013-06-18 02:32:46 | 55.27 | 95% |
| 333 | 2013-06-17 12:53:10 | 54.75 | 96% |
| 101 | 2013-06-15 10:05:05 | 51.67 | 96% |