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 |
|---|---|---|---|
| 1293 | 2012-04-21 15:23:42 | 66.70 | 92% |
| 1241 | 2012-04-15 14:21:28 | 62.22 | 92% |
| 1131 | 2012-04-05 15:06:43 | 68.27 | 95% |
| 1098 | 2012-04-02 17:24:34 | 64.84 | 92% |