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 |
|---|---|---|---|
| 1586 | 2012-05-22 15:50:34 | 58.83 | 95% |
| 1101 | 2012-04-26 16:30:41 | 52.24 | 90% |
| 571 | 2012-03-03 05:34:58 | 48.89 | 91% |
| 447 | 2012-02-22 12:29:51 | 42.39 | 91% |
| 440 | 2012-02-22 11:37:53 | 43.95 | 93% |
| 187 | 2011-11-18 10:34:05 | 30.87 | 87% |