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 |
|---|---|---|---|
| 7033 | 2012-09-30 21:28:00 | 69.79 | 91% |
| 5446 | 2012-02-12 21:52:37 | 75.45 | 92% |
| 3981 | 2011-09-30 01:47:10 | 69.70 | 93% |
| 1872 | 2011-08-27 03:21:21 | 71.51 | 93% |
| 868 | 2011-08-05 04:44:58 | 70.19 | 94% |