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 |
|---|---|---|---|
| 1533 | 2013-12-03 11:21:50 | 64.77 | 91% |
| 1376 | 2013-11-25 12:11:19 | 64.02 | 92% |
| 1094 | 2013-11-06 07:04:16 | 63.96 | 93% |
| 694 | 2012-04-19 08:55:37 | 61.29 | 89% |
| 364 | 2012-04-06 12:02:25 | 53.36 | 86% |
| 86 | 2012-03-30 10:58:11 | 45.81 | 93% |