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 |
|---|---|---|---|
| 3924 | 2012-05-21 09:36:57 | 76.85 | 93% |
| 3749 | 2012-05-13 22:31:24 | 74.07 | 93% |
| 3146 | 2012-04-05 11:06:35 | 74.45 | 95% |
| 2375 | 2012-01-17 11:28:20 | 72.59 | 95% |
| 1463 | 2011-12-05 12:23:16 | 69.89 | 97% |
| 1431 | 2011-12-05 10:51:53 | 70.77 | 96% |