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 |
|---|---|---|---|
| 1853 | 2013-04-25 13:17:27 | 70.62 | 95% |
| 1268 | 2011-06-17 09:44:38 | 68.73 | 94% |
| 1040 | 2011-03-31 09:16:37 | 55.37 | |
| 726 | 2010-11-25 12:21:00 | 57.27 | |
| 467 | 2010-03-25 18:55:24 | 57.98 |