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 |
|---|---|---|---|
| 1024 | 2016-03-24 06:35:43 | 72.06 | 96% |
| 973 | 2016-02-22 08:38:15 | 64.01 | 97% |
| 646 | 2011-04-07 09:24:29 | 62.15 | |
| 462 | 2011-02-08 05:20:12 | 54.08 | |
| 425 | 2011-02-04 07:51:15 | 57.21 | |
| 400 | 2011-02-04 07:20:26 | 58.31 | |
| 322 | 2011-02-03 14:26:41 | 54.15 |