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 |
|---|---|---|---|
| 2198 | 2014-03-02 10:52:22 | 52.41 | 85% |
| 1645 | 2014-02-07 16:32:38 | 69.04 | 97% |
| 1464 | 2009-10-08 13:25:59 | 59.92 | |
| 1391 | 2009-08-29 15:08:09 | 52.40 |