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 |
|---|---|---|---|
| 3095 | 2013-03-04 20:37:15 | 51.47 | 93% |
| 2707 | 2013-02-19 15:09:09 | 56.54 | 94% |
| 2177 | 2013-01-24 21:24:55 | 55.56 | 93% |
| 1974 | 2013-01-17 18:15:50 | 53.52 | 92% |
| 474 | 2012-08-07 20:48:37 | 43.17 | 93% |