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 |
|---|---|---|---|
| 4140 | 2014-10-23 19:50:39 | 70.70 | 87% |
| 2029 | 2013-10-28 17:29:15 | 67.13 | 86% |
| 1820 | 2013-10-20 03:02:52 | 65.77 | 92% |
| 595 | 2013-09-27 18:44:13 | 73.57 | 92% |
| 400 | 2013-09-23 00:12:34 | 64.75 | 87% |
| 183 | 2013-09-19 22:31:18 | 70.05 | 92% |