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 |
|---|---|---|---|
| 991 | 2016-03-02 19:04:18 | 94.32 | 99% |
| 898 | 2016-02-22 21:34:22 | 92.07 | 100% |
| 820 | 2016-02-14 22:23:22 | 75.73 | 96% |
| 496 | 2011-08-07 21:48:03 | 75.15 | 98% |
| 348 | 2011-08-02 21:09:14 | 82.04 | 97% |
| 115 | 2011-07-15 19:40:32 | 80.29 | 97% |