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 |
|---|---|---|---|
| 1952 | 2013-05-29 23:13:23 | 62.50 | 99% |
| 1907 | 2013-05-02 21:19:42 | 54.71 | 96% |
| 1780 | 2013-04-04 17:08:44 | 65.83 | 99% |
| 375 | 2013-01-21 20:42:21 | 63.48 | 99% |