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 |
|---|---|---|---|
| 1464 | 2011-06-24 08:09:45 | 49.81 | 96% |
| 1245 | 2010-12-08 01:20:00 | 53.75 | |
| 788 | 2010-11-17 03:12:38 | 55.54 | |
| 605 | 2010-11-08 06:20:59 | 53.92 |