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 |
|---|---|---|---|
| 1871 | 2012-03-24 08:46:49 | 66.10 | 90% |
| 430 | 2012-01-10 14:55:38 | 55.78 | 89% |
| 337 | 2012-01-03 16:30:41 | 57.83 | 90% |
| 191 | 2011-12-16 13:13:11 | 52.30 | 90% |
| 97 | 2011-12-14 09:19:35 | 48.70 | 86% |