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 |
|---|---|---|---|
| 817 | 2012-07-14 20:15:27 | 70.02 | 97% |
| 800 | 2012-07-13 09:16:21 | 65.24 | 97% |
| 512 | 2012-06-27 21:38:21 | 71.12 | 99% |
| 358 | 2012-05-10 15:55:22 | 53.38 | 92% |
| 1 | 2010-03-08 17:24:16 | 44.76 |