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 |
|---|---|---|---|
| 1948 | 2015-04-09 16:18:13 | 65.90 | 92% |
| 1639 | 2014-12-05 06:50:55 | 60.57 | 90% |
| 1457 | 2014-11-13 06:31:43 | 57.33 | 91% |
| 1164 | 2014-04-29 04:47:31 | 63.68 | 93% |
| 550 | 2010-06-23 18:25:13 | 41.71 | |
| 468 | 2010-05-18 19:18:33 | 43.45 |