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 |
|---|---|---|---|
| 2689 | 2015-12-11 19:23:12 | 63.94 | 96% |
| 1652 | 2012-12-15 16:35:12 | 61.92 | 94% |
| 1458 | 2012-10-31 17:44:38 | 59.56 | 95% |
| 1152 | 2012-09-04 16:18:25 | 65.51 | 98% |
| 786 | 2012-08-01 18:41:54 | 55.23 | 93% |
| 310 | 2012-07-01 15:49:31 | 59.14 | 93% |