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 |
|---|---|---|---|
| 1637 | 2014-12-14 05:06:03 | 51.50 | 94% |
| 1220 | 2014-10-31 18:19:40 | 59.25 | 96% |
| 1135 | 2014-10-29 17:20:05 | 60.58 | 94% |
| 383 | 2014-09-27 01:49:49 | 65.21 | 96% |
| 181 | 2014-09-24 04:48:33 | 66.76 | 97% |