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 |
|---|---|---|---|
| 1996 | 2013-04-07 18:21:12 | 67.37 | 97% |
| 760 | 2011-12-16 15:27:05 | 59.81 | 93% |
| 667 | 2011-11-28 18:18:15 | 53.83 | 91% |
| 230 | 2011-11-12 09:39:33 | 63.90 | 95% |
| 213 | 2011-11-12 08:03:09 | 63.84 | 96% |