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 |
|---|---|---|---|
| 1790 | 2013-10-23 04:25:26 | 75.35 | 98% |
| 1484 | 2012-04-08 05:27:35 | 78.47 | 99% |
| 1445 | 2012-03-22 00:43:00 | 57.06 | 91% |
| 636 | 2012-01-07 21:28:35 | 61.49 | 97% |
| 223 | 2011-11-04 00:42:40 | 51.76 | 96% |