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 |
|---|---|---|---|
| 2358 | 2013-06-10 21:59:29 | 67.26 | 97% |
| 2106 | 2012-09-08 20:39:22 | 72.42 | 97% |
| 1896 | 2012-06-28 14:32:24 | 71.52 | 99% |
| 1858 | 2012-06-15 13:33:01 | 64.05 | 97% |
| 1779 | 2012-01-14 00:24:29 | 60.07 | 95% |
| 1248 | 2010-03-03 09:07:15 | 58.89 |