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 |
|---|---|---|---|
| 3355 | 2013-03-10 15:02:57 | 81.08 | 95% |
| 1820 | 2013-01-24 23:59:32 | 71.36 | 96% |
| 810 | 2013-01-06 04:11:08 | 65.99 | 95% |
| 748 | 2013-01-05 05:48:30 | 71.32 | 98% |
| 394 | 2013-01-03 04:26:13 | 50.04 | 91% |