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 |
|---|---|---|---|
| 13834 | 2013-10-22 01:58:05 | 133.53 | 98% |
| 6533 | 2010-03-23 19:59:44 | 110.04 | |
| 5999 | 2010-02-14 19:23:25 | 129.40 | |
| 5508 | 2010-01-04 08:11:26 | 98.79 | |
| 5481 | 2010-01-02 03:11:38 | 121.53 | |
| 4512 | 2009-11-16 11:13:52 | 115.68 | |
| 2350 | 2009-10-09 22:32:19 | 103.31 |