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 |
|---|---|---|---|
| 1833 | 2011-07-27 00:02:19 | 52.12 | 95% |
| 1661 | 2011-07-15 02:24:17 | 45.65 | 95% |
| 978 | 2011-02-21 16:49:57 | 49.01 | |
| 817 | 2011-02-19 03:46:35 | 44.87 | |
| 709 | 2011-02-14 23:52:05 | 50.38 | |
| 405 | 2011-02-02 03:29:57 | 40.58 | |
| 257 | 2010-11-09 00:19:13 | 40.38 |