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 |
|---|---|---|---|
| 2151 | 2011-08-17 14:36:59 | 57.44 | 92% |
| 1833 | 2011-08-11 09:45:58 | 62.18 | 92% |
| 1476 | 2011-08-04 14:25:58 | 53.36 | 89% |
| 1114 | 2011-07-30 12:41:55 | 55.97 | 89% |
| 270 | 2011-03-17 02:33:37 | 43.15 |