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 |
|---|---|---|---|
| 1116 | 2012-12-24 10:50:22 | 64.61 | 94% |
| 855 | 2012-02-18 14:56:29 | 60.89 | 89% |
| 722 | 2012-01-31 13:24:17 | 54.00 | 88% |
| 502 | 2012-01-21 11:13:36 | 57.26 | 91% |
| 136 | 2012-01-09 15:08:27 | 45.39 | 88% |