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 |
|---|---|---|---|
| 777 | 2012-05-18 04:48:16 | 49.40 | 92% |
| 768 | 2012-05-18 04:34:25 | 47.43 | 94% |
| 729 | 2012-05-17 06:31:49 | 48.76 | 94% |
| 654 | 2012-05-09 10:32:13 | 46.26 | 97% |
| 620 | 2012-05-07 05:33:04 | 35.81 | 90% |