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 |
|---|---|---|---|
| 868 | 2013-10-25 08:45:02 | 57.12 | 93% |
| 227 | 2013-08-03 05:52:20 | 65.21 | 95% |
| 220 | 2013-07-31 11:51:03 | 60.18 | 92% |
| 164 | 2013-07-21 04:22:35 | 61.07 | 95% |