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 |
|---|---|---|---|
| 4849 | 2014-02-17 16:18:44 | 74.11 | 95% |
| 1940 | 2012-02-19 14:55:30 | 65.20 | 94% |
| 1882 | 2012-02-18 14:56:23 | 67.06 | 96% |
| 1526 | 2012-02-07 19:13:56 | 66.78 | 96% |
| 1244 | 2012-01-31 19:24:50 | 60.14 | 93% |
| 1175 | 2012-01-29 14:06:43 | 62.84 | 95% |