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 |
|---|---|---|---|
| 1814 | 2013-05-01 00:32:28 | 62.20 | 91% |
| 1796 | 2013-04-19 08:35:54 | 73.05 | 95% |
| 1149 | 2013-03-10 00:06:11 | 61.91 | 92% |
| 856 | 2013-02-26 07:27:45 | 61.33 | 94% |