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 |
|---|---|---|---|
| 1544 | 2012-09-20 01:43:01 | 65.95 | 94% |
| 1054 | 2011-11-04 12:13:05 | 61.05 | 92% |
| 802 | 2011-10-16 12:24:38 | 62.67 | 93% |
| 689 | 2011-09-28 13:59:37 | 57.70 | 94% |
| 86 | 2010-12-25 14:18:03 | 47.10 |