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 |
|---|---|---|---|
| 1354 | 2012-05-23 04:47:08 | 80.59 | 94% |
| 986 | 2012-04-19 23:41:35 | 74.34 | 92% |
| 595 | 2012-03-11 06:39:56 | 52.53 | 90% |
| 134 | 2011-12-06 05:20:11 | 30.35 | 90% |
| 77 | 2011-11-03 02:38:08 | 57.79 | 89% |