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 |
|---|---|---|---|
| 868 | 2014-01-19 17:06:51 | 58.73 | 95% |
| 820 | 2014-01-19 11:41:50 | 54.98 | 92% |
| 634 | 2014-01-09 18:48:03 | 57.42 | 96% |
| 458 | 2013-12-26 18:48:46 | 57.26 | 98% |
| 302 | 2012-09-07 14:35:12 | 49.90 | 98% |
| 182 | 2012-06-12 20:02:39 | 40.49 | 98% |