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 |
|---|---|---|---|
| 2051 | 2012-01-30 06:05:20 | 94.78 | 94% |
| 1048 | 2011-09-29 10:02:04 | 88.48 | 93% |
| 941 | 2011-09-27 06:58:18 | 90.30 | 93% |
| 318 | 2011-08-22 05:58:43 | 87.62 | 94% |