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 |
|---|---|---|---|
| 1759 | 2013-06-10 02:04:58 | 66.55 | 91% |
| 1149 | 2012-12-22 04:29:37 | 77.26 | 96% |
| 489 | 2012-07-29 23:41:17 | 74.43 | 95% |
| 418 | 2012-07-24 18:33:57 | 67.58 | 92% |
| 55 | 2011-11-27 05:57:44 | 68.32 | 95% |