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 |
|---|---|---|---|
| 29463 | 2014-04-10 13:18:19 | 90.68 | 93% |
| 24461 | 2013-11-13 10:30:44 | 92.29 | 93% |
| 12292 | 2013-07-15 07:08:59 | 88.01 | 96% |
| 5466 | 2012-11-20 12:03:48 | 81.14 | 93% |
| 4392 | 2012-11-03 06:16:12 | 84.61 | 93% |
| 1869 | 2012-10-12 12:41:18 | 97.57 | 99% |