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 |
|---|---|---|---|
| 2186 | 2013-03-27 12:52:12 | 51.86 | 99% |
| 1656 | 2012-09-30 09:51:01 | 49.89 | 96% |
| 673 | 2012-09-09 10:57:49 | 60.41 | 96% |
| 301 | 2012-09-02 19:28:00 | 58.68 | 97% |