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 |
|---|---|---|---|
| 2069 | 2013-02-18 11:10:42 | 69.09 | 94% |
| 1657 | 2012-12-21 13:57:22 | 72.48 | 93% |
| 1650 | 2012-12-21 13:50:28 | 77.31 | 97% |
| 1006 | 2012-10-22 13:27:36 | 64.91 | 93% |
| 889 | 2012-10-15 21:50:25 | 67.01 | 92% |