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 |
|---|---|---|---|
| 3367 | 2014-03-17 19:16:13 | 66.18 | 97% |
| 3239 | 2014-01-14 19:15:35 | 68.43 | 97% |
| 1397 | 2011-03-05 10:39:11 | 44.66 | |
| 685 | 2011-01-19 17:49:31 | 41.63 | |
| 312 | 2011-01-15 16:41:45 | 34.14 |