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 |
|---|---|---|---|
| 2726 | 2013-06-14 05:51:24 | 63.03 | 91% |
| 2522 | 2013-02-28 06:47:32 | 57.03 | 88% |
| 2517 | 2013-02-27 07:07:13 | 64.12 | 92% |
| 1513 | 2012-09-25 06:11:25 | 56.90 | 92% |
| 1218 | 2012-08-17 08:56:41 | 55.74 | 93% |
| 932 | 2012-08-09 05:59:31 | 55.60 | 92% |
| 530 | 2012-07-03 12:31:48 | 54.64 | 92% |
| 446 | 2012-06-29 09:54:08 | 50.92 | 90% |