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 |
|---|---|---|---|
| 2098 | 2014-07-11 10:01:34 | 57.28 | 91% |
| 1656 | 2013-03-04 17:33:28 | 57.68 | 91% |
| 1206 | 2012-11-05 07:25:44 | 48.83 | 90% |
| 874 | 2012-08-04 10:17:38 | 46.99 | 92% |
| 665 | 2012-07-21 15:01:05 | 36.09 | 84% |