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 |
|---|---|---|---|
| 1080 | 2015-02-18 01:03:34 | 37.27 | 95% |
| 1067 | 2015-02-17 16:56:33 | 36.02 | 94% |
| 859 | 2012-12-21 16:51:02 | 38.78 | 93% |
| 472 | 2011-09-06 23:11:23 | 34.63 | 91% |
| 89 | 2011-05-07 18:08:47 | 32.33 | 94% |