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 |
|---|---|---|---|
| 4507 | 2015-07-01 00:01:33 | 99.55 | 98% |
| 1054 | 2009-09-16 02:30:33 | 82.59 | |
| 929 | 2009-09-07 23:47:04 | 84.78 | |
| 558 | 2009-08-29 23:03:17 | 89.40 | |
| 339 | 2009-08-23 19:30:25 | 89.39 | |
| 287 | 2009-08-22 22:18:09 | 78.31 |