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 |
|---|---|---|---|
| 2708 | 2014-04-15 04:45:39 | 71.04 | 95% |
| 2093 | 2014-02-22 05:59:52 | 62.10 | 93% |
| 1881 | 2014-02-09 15:07:41 | 64.84 | 94% |
| 629 | 2012-11-13 04:19:32 | 63.42 | 94% |
| 508 | 2012-11-09 00:44:48 | 62.73 | 94% |
| 257 | 2012-10-30 01:57:24 | 67.30 | 97% |