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 |
|---|---|---|---|
| 3665 | 2014-11-04 17:06:40 | 53.34 | 97% |
| 3362 | 2014-01-19 08:43:01 | 55.93 | 91% |
| 2931 | 2013-09-12 05:51:24 | 52.36 | 91% |
| 2609 | 2013-08-16 11:01:26 | 43.12 | 87% |
| 1643 | 2013-07-06 07:52:33 | 39.63 | 87% |
| 1131 | 2013-06-17 12:32:59 | 50.54 | 93% |