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 |
|---|---|---|---|
| 2036 | 2013-12-19 13:44:11 | 73.66 | 96% |
| 1928 | 2013-12-12 09:37:26 | 77.50 | 97% |
| 1336 | 2013-10-30 11:19:10 | 72.65 | 97% |
| 792 | 2013-10-07 11:43:06 | 73.26 | 96% |
| 696 | 2013-09-10 11:55:22 | 69.65 | 96% |
| 304 | 2013-02-27 09:18:23 | 73.85 | 96% |