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 |
|---|---|---|---|
| 2338 | 2012-11-17 13:54:37 | 39.17 | 81% |
| 1912 | 2012-10-24 14:59:45 | 33.03 | 83% |
| 1274 | 2012-10-09 20:16:56 | 34.26 | 82% |
| 1115 | 2012-10-08 21:14:20 | 36.43 | 86% |
| 1085 | 2012-10-08 20:24:56 | 36.01 | 85% |
| 1043 | 2012-10-08 18:40:17 | 32.09 | 81% |