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 |
|---|---|---|---|
| 6576 | 2013-01-20 14:59:24 | 73.30 | 94% |
| 5882 | 2012-09-09 05:49:25 | 83.97 | 95% |
| 5242 | 2012-05-29 16:30:46 | 73.89 | 95% |
| 4938 | 2012-05-18 16:01:19 | 71.68 | 93% |
| 4619 | 2012-05-09 14:05:38 | 75.74 | 95% |
| 2200 | 2011-12-26 12:49:37 | 72.10 | 92% |
| 22 | 2011-05-23 04:45:35 | 39.27 | 87% |