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 |
|---|---|---|---|
| 1580 | 2011-11-17 12:50:01 | 55.14 | 88% |
| 1477 | 2011-11-15 18:28:33 | 57.53 | 90% |
| 1431 | 2011-11-14 15:34:37 | 54.40 | 90% |
| 1212 | 2011-11-07 17:27:33 | 56.29 | 90% |
| 1075 | 2011-11-04 15:51:47 | 54.45 | 90% |
| 449 | 2011-10-21 14:37:45 | 48.22 | 89% |