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 |
|---|---|---|---|
| 2465 | 2012-09-25 19:41:39 | 51.03 | 96% |
| 2253 | 2012-06-18 10:06:16 | 45.16 | 93% |
| 1909 | 2012-06-16 09:02:13 | 43.19 | 90% |
| 656 | 2012-06-03 09:24:43 | 43.11 | 94% |
| 582 | 2012-06-02 18:52:13 | 43.84 | 95% |
| 71 | 2012-05-30 00:12:25 | 42.92 | 97% |