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 |
|---|---|---|---|
| 2318 | 2014-07-10 08:06:30 | 51.48 | 96% |
| 1823 | 2013-05-26 12:35:43 | 39.07 | 95% |
| 1036 | 2013-01-02 03:10:56 | 34.10 | 93% |
| 1001 | 2012-12-30 10:58:33 | 39.58 | 95% |
| 637 | 2012-12-11 04:35:18 | 36.91 | 97% |
| 257 | 2012-11-27 05:44:11 | 30.21 | 96% |