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 |
|---|---|---|---|
| 1234 | 2012-02-27 22:33:06 | 63.00 | 91% |
| 842 | 2012-01-30 19:12:57 | 68.81 | 96% |
| 671 | 2012-01-21 17:44:59 | 58.26 | 89% |
| 619 | 2012-01-18 17:46:34 | 65.09 | 95% |
| 545 | 2012-01-15 16:42:53 | 54.69 | 92% |
| 282 | 2012-01-04 18:24:43 | 55.96 | 92% |