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 |
|---|---|---|---|
| 3981 | 2012-12-22 03:14:22 | 90.64 | 97% |
| 3497 | 2012-12-17 21:25:49 | 91.80 | 99% |
| 3208 | 2012-12-12 22:28:45 | 87.00 | 98% |
| 1836 | 2012-12-01 02:59:02 | 78.40 | 100% |
| 739 | 2012-11-03 17:43:05 | 58.53 | 97% |
| 229 | 2012-10-24 17:06:50 | 24.18 | 94% |