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 |
|---|---|---|---|
| 799 | 2012-10-29 14:57:36 | 38.29 | 95% |
| 638 | 2012-08-20 10:42:40 | 34.10 | 90% |
| 293 | 2012-06-08 06:33:49 | 33.00 | 87% |
| 148 | 2011-08-13 00:13:22 | 24.12 | 89% |