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 |
|---|---|---|---|
| 683 | 2013-11-07 10:33:06 | 66.30 | 95% |
| 659 | 2013-06-29 08:16:31 | 53.13 | 90% |
| 640 | 2013-02-05 10:37:47 | 48.26 | 88% |
| 612 | 2012-11-05 08:43:39 | 64.67 | 95% |
| 194 | 2012-03-21 09:37:25 | 65.37 | 92% |