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 |
|---|---|---|---|
| 2061 | 2016-02-25 06:05:35 | 70.98 | 97% |
| 1587 | 2013-10-11 07:30:00 | 67.04 | 95% |
| 1107 | 2013-09-06 13:39:43 | 64.01 | 97% |
| 643 | 2012-10-11 13:27:56 | 61.16 | 96% |
| 555 | 2012-07-23 04:13:45 | 42.45 | 95% |
| 456 | 2012-06-27 14:28:58 | 64.69 | 99% |