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 |
|---|---|---|---|
| 2504 | 2014-05-18 05:40:18 | 68.45 | 93% |
| 2386 | 2014-04-29 04:47:25 | 69.30 | 94% |
| 2340 | 2014-04-21 03:47:37 | 58.42 | 90% |
| 1344 | 2012-03-20 18:18:10 | 54.80 | 94% |
| 1060 | 2012-02-07 19:33:49 | 47.51 | 91% |