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 |
|---|---|---|---|
| 2122 | 2013-02-11 05:27:39 | 54.05 | 97% |
| 1543 | 2013-01-12 09:28:10 | 50.21 | 96% |
| 672 | 2012-11-18 08:24:37 | 47.63 | 96% |
| 141 | 2012-10-17 05:56:08 | 42.27 | 93% |