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 |
|---|---|---|---|
| 2134 | 2013-10-15 04:54:07 | 53.82 | 87% |
| 1786 | 2013-08-30 14:39:38 | 57.69 | 92% |
| 1548 | 2013-08-12 05:25:33 | 56.50 | 92% |
| 382 | 2012-05-11 13:45:21 | 52.75 | 94% |
| 265 | 2012-04-19 01:53:09 | 53.12 | 94% |