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 |
|---|---|---|---|
| 2336 | 2012-04-03 00:46:03 | 73.22 | 95% |
| 2115 | 2012-03-13 02:25:07 | 71.91 | 93% |
| 204 | 2011-12-06 15:05:44 | 62.27 | 94% |
| 29 | 2011-11-24 15:38:28 | 59.54 | 93% |