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 |
|---|---|---|---|
| 1577 | 2011-10-18 21:00:02 | 49.84 | 92% |
| 1214 | 2011-08-17 18:09:38 | 50.80 | 93% |
| 437 | 2011-05-08 13:47:38 | 46.31 | 92% |
| 431 | 2011-05-05 21:26:57 | 45.45 | 92% |
| 98 | 2011-04-03 12:12:03 | 38.21 |