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 |
|---|---|---|---|
| 2330 | 2013-04-11 08:24:49 | 47.25 | 91% |
| 1414 | 2011-07-28 20:36:07 | 44.17 | 95% |
| 1294 | 2011-07-18 11:55:54 | 44.00 | 97% |
| 1073 | 2011-06-24 20:15:07 | 35.35 | 93% |
| 981 | 2011-06-20 18:41:16 | 40.43 | 90% |
| 325 | 2010-05-21 18:38:19 | 33.54 | |
| 64 | 2010-05-06 18:49:36 | 27.02 |