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 |
|---|---|---|---|
| 17233 | 2015-05-18 17:31:45 | 83.42 | 96% |
| 10415 | 2012-10-30 03:07:17 | 76.69 | 93% |
| 7716 | 2012-08-15 06:38:31 | 76.24 | 95% |
| 5341 | 2010-11-26 08:26:49 | 73.25 | |
| 3587 | 2010-07-04 17:16:30 | 71.33 | |
| 3308 | 2010-07-01 01:19:13 | 75.18 | |
| 1989 | 2009-09-07 16:06:09 | 64.72 |