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 |
|---|---|---|---|
| 1057 | 2012-03-06 07:51:03 | 54.57 | 90% |
| 918 | 2011-11-26 08:05:58 | 66.60 | 91% |
| 817 | 2011-11-17 13:02:55 | 67.54 | 95% |
| 622 | 2011-10-06 23:08:42 | 61.68 | 93% |
| 565 | 2011-10-04 11:00:00 | 66.86 | 92% |