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 |
|---|---|---|---|
| 2062 | 2012-04-08 21:38:24 | 64.12 | 95% |
| 1995 | 2012-03-27 22:06:03 | 59.29 | 89% |
| 1980 | 2012-03-21 05:00:53 | 64.64 | 94% |
| 1537 | 2010-02-08 06:30:39 | 59.96 | |
| 1417 | 2010-01-12 14:31:06 | 60.70 |