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 |
|---|---|---|---|
| 1798 | 2013-11-01 03:13:46 | 47.37 | 90% |
| 1575 | 2013-10-01 08:14:14 | 41.13 | 90% |
| 1395 | 2012-07-13 09:16:42 | 48.86 | 90% |
| 119 | 2010-09-29 06:22:00 | 51.02 |