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 |
|---|---|---|---|
| 3524 | 2012-01-17 13:23:44 | 85.44 | 95% |
| 3210 | 2011-12-13 09:50:45 | 79.49 | 92% |
| 2794 | 2011-09-29 10:02:10 | 78.90 | 94% |
| 1417 | 2011-07-02 03:27:00 | 74.07 | 94% |