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 |
|---|---|---|---|
| 1258 | 2016-06-01 10:28:04 | 55.15 | 87% |
| 1082 | 2015-12-16 18:10:00 | 46.81 | 85% |
| 667 | 2012-03-11 13:12:07 | 42.84 | 84% |
| 488 | 2011-12-09 11:41:50 | 46.04 | 88% |
| 421 | 2011-12-07 09:49:16 | 46.98 | 88% |
| 187 | 2011-11-29 13:19:48 | 36.14 | 81% |