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 |
|---|---|---|---|
| 1753 | 2011-12-12 16:11:36 | 72.82 | 94% |
| 1602 | 2011-11-10 18:30:03 | 79.31 | 97% |
| 988 | 2011-09-15 13:03:27 | 66.25 | 94% |
| 928 | 2011-09-14 03:53:46 | 61.70 | 93% |
| 246 | 2011-08-19 17:59:16 | 57.96 | 95% |
| 165 | 2011-08-19 12:26:24 | 54.01 | 94% |
| 1 | 2011-08-17 02:32:40 | 51.96 | 94% |