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 |
|---|---|---|---|
| 2587 | 2015-03-21 08:07:29 | 72.84 | 97% |
| 1965 | 2013-10-30 11:40:17 | 71.55 | 98% |
| 1774 | 2013-10-13 09:43:50 | 66.08 | 97% |
| 1749 | 2013-10-10 09:16:19 | 64.50 | 96% |
| 821 | 2011-05-30 16:04:51 | 52.45 | 91% |
| 594 | 2011-05-02 13:46:25 | 45.92 |