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 |
|---|---|---|---|
| 2045 | 2013-09-28 09:37:30 | 71.97 | 93% |
| 1522 | 2011-03-30 22:53:18 | 70.75 | |
| 458 | 2010-08-29 00:50:13 | 49.60 | |
| 263 | 2010-08-15 06:21:46 | 45.27 |