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 |
|---|---|---|---|
| 799 | 2011-11-29 15:55:08 | 81.14 | 96% |
| 361 | 2011-11-03 18:37:29 | 87.58 | 98% |
| 190 | 2011-03-15 19:39:40 | 73.60 | |
| 42 | 2011-03-14 18:27:29 | 82.04 | |
| 35 | 2011-03-14 17:56:27 | 80.21 |