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 |
|---|---|---|---|
| 2899 | 2012-12-14 08:37:23 | 57.01 | 94% |
| 2811 | 2012-09-03 06:49:41 | 58.50 | 92% |
| 2459 | 2012-08-22 11:28:07 | 63.20 | 95% |
| 2438 | 2012-08-22 04:58:50 | 66.84 | 98% |
| 1310 | 2012-04-11 06:51:22 | 57.74 | 95% |
| 1176 | 2012-03-02 06:36:55 | 45.93 | 87% |