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 |
|---|---|---|---|
| 3063 | 2012-05-25 20:33:45 | 70.45 | 95% |
| 2338 | 2012-01-20 22:41:24 | 71.17 | 97% |
| 2290 | 2012-01-11 04:42:13 | 60.87 | 97% |
| 590 | 2011-08-26 05:04:05 | 49.38 | 93% |
| 539 | 2011-08-25 21:50:36 | 46.97 | 93% |