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 |
|---|---|---|---|
| 3952 | 2013-07-19 00:49:56 | 82.97 | 92% |
| 1933 | 2011-03-03 19:51:21 | 79.40 | |
| 1710 | 2011-02-25 21:15:31 | 79.71 | |
| 944 | 2011-02-10 01:19:26 | 73.88 | |
| 772 | 2011-02-08 21:58:03 | 73.57 |