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 |
|---|---|---|---|
| 1109 | 2012-03-01 18:42:02 | 70.68 | 95% |
| 1092 | 2012-02-29 19:24:26 | 73.71 | 97% |
| 866 | 2012-02-09 19:32:07 | 69.24 | 95% |
| 838 | 2012-02-08 19:04:06 | 69.22 | 96% |
| 422 | 2011-02-05 18:00:52 | 67.29 |