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 |
|---|---|---|---|
| 31883 | 2014-06-29 20:21:43 | 93.51 | 99% |
| 30519 | 2014-04-12 02:59:01 | 99.72 | 99% |
| 21389 | 2010-09-06 05:51:22 | 84.63 | |
| 16064 | 2009-12-21 19:07:26 | 93.74 | |
| 15672 | 2009-10-07 19:11:30 | 79.87 | |
| 15637 | 2009-10-06 01:56:55 | 92.19 | |
| 15012 | 2009-09-02 23:23:12 | 86.01 |