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 |
|---|---|---|---|
| 2459 | 2013-11-18 22:21:05 | 81.30 | 95% |
| 2404 | 2013-11-17 22:04:57 | 81.65 | 98% |
| 2296 | 2013-11-16 20:12:20 | 82.46 | 94% |
| 1611 | 2010-07-09 03:00:26 | 86.97 | |
| 579 | 2010-02-20 22:52:12 | 55.84 | |
| 325 | 2010-02-10 23:34:43 | 68.99 |