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 |
|---|---|---|---|
| 4301 | 2011-10-07 14:13:06 | 77.37 | 96% |
| 2242 | 2011-06-08 15:39:23 | 75.54 | 96% |
| 2241 | 2011-06-08 15:38:10 | 73.65 | 96% |
| 2032 | 2011-06-01 16:42:12 | 81.62 | 98% |
| 1651 | 2011-05-22 14:11:28 | 87.79 | 99% |
| 1539 | 2011-05-20 13:10:19 | 82.17 | 97% |