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 |
|---|---|---|---|
| 2685 | 2011-08-15 04:28:45 | 70.11 | 93% |
| 2579 | 2011-08-03 11:23:56 | 66.59 | 94% |
| 670 | 2011-06-15 05:11:59 | 65.12 | 96% |
| 583 | 2011-06-14 07:25:28 | 63.45 | 95% |