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 |
|---|---|---|---|
| 1795 | 2015-04-24 16:22:26 | 45.05 | 93% |
| 1773 | 2015-03-12 11:51:34 | 48.62 | 95% |
| 760 | 2012-07-18 16:01:27 | 39.98 | 90% |
| 573 | 2012-06-29 16:45:08 | 36.96 | 89% |
| 519 | 2012-06-23 11:12:31 | 38.54 | 91% |
| 287 | 2012-05-28 17:03:43 | 29.72 | 83% |