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 |
|---|---|---|---|
| 1797 | 2012-07-22 19:39:21 | 70.60 | 92% |
| 1761 | 2012-07-22 14:32:59 | 71.99 | 93% |
| 1739 | 2012-07-22 06:41:58 | 62.56 | 89% |
| 1585 | 2012-07-19 16:06:49 | 66.62 | 93% |
| 1054 | 2012-04-10 13:35:12 | 54.09 | 91% |
| 796 | 2012-04-05 17:46:33 | 55.60 | 95% |