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 |
|---|---|---|---|
| 2179 | 2013-07-11 07:24:25 | 63.40 | 94% |
| 1417 | 2013-04-03 02:01:28 | 65.31 | 93% |
| 1369 | 2013-03-23 04:48:32 | 59.96 | 94% |
| 1246 | 2013-03-20 05:16:26 | 61.03 | 94% |
| 1245 | 2013-03-20 05:00:49 | 43.97 | 91% |
| 447 | 2012-12-26 01:49:21 | 50.75 | 83% |