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 |
|---|---|---|---|
| 3432 | 2012-10-19 04:03:15 | 72.21 | 97% |
| 2990 | 2012-10-03 06:50:28 | 69.21 | 94% |
| 2768 | 2011-05-10 14:34:12 | 65.62 | 91% |
| 596 | 2011-01-18 11:28:38 | 61.63 | |
| 40 | 2010-12-30 08:54:53 | 54.14 |