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 |
|---|---|---|---|
| 3647 | 2012-02-11 23:52:23 | 73.16 | 93% |
| 1257 | 2011-09-28 05:11:48 | 69.33 | 90% |
| 850 | 2011-09-22 22:08:12 | 62.14 | 87% |
| 53 | 2011-09-10 05:39:24 | 74.96 | 95% |