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 |
|---|---|---|---|
| 1949 | 2014-12-03 15:02:14 | 49.43 | 96% |
| 1925 | 2014-12-02 15:29:43 | 43.99 | 91% |
| 1686 | 2014-01-26 18:00:40 | 44.02 | 93% |
| 1159 | 2013-12-28 15:30:31 | 43.00 | 90% |
| 570 | 2013-03-31 09:51:41 | 43.84 | 93% |
| 499 | 2012-09-15 17:09:16 | 38.02 | 92% |