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 |
|---|---|---|---|
| 2088 | 2012-07-05 12:24:29 | 60.05 | 92% |
| 1848 | 2012-06-24 08:49:50 | 61.73 | 91% |
| 1344 | 2012-05-16 07:02:32 | 63.24 | 94% |
| 1274 | 2012-05-03 09:24:50 | 60.79 | 94% |
| 1001 | 2012-03-19 14:26:42 | 55.42 | 93% |
| 156 | 2011-12-22 13:08:06 | 43.03 | 91% |