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 |
|---|---|---|---|
| 4100 | 2012-08-03 02:28:28 | 59.67 | 90% |
| 3454 | 2012-04-10 16:11:53 | 70.05 | 94% |
| 3404 | 2012-04-08 20:28:00 | 73.84 | 92% |
| 1547 | 2011-12-28 14:30:35 | 65.35 | 94% |
| 1138 | 2011-12-15 03:54:37 | 73.76 | 97% |
| 682 | 2011-10-21 00:55:16 | 63.83 | 97% |