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 |
|---|---|---|---|
| 1138 | 2013-01-20 20:17:06 | 48.87 | 96% |
| 984 | 2012-10-31 08:04:35 | 37.32 | 87% |
| 848 | 2012-10-08 06:58:00 | 42.05 | 92% |
| 718 | 2012-10-06 00:50:37 | 44.09 | 94% |
| 619 | 2012-10-04 23:39:06 | 41.84 | 93% |