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 |
|---|---|---|---|
| 1661 | 2012-06-11 14:06:10 | 76.70 | 96% |
| 1393 | 2011-11-02 17:29:25 | 81.48 | 99% |
| 1328 | 2011-08-04 01:10:05 | 76.68 | 97% |
| 1315 | 2011-08-03 02:26:33 | 75.82 | 98% |
| 1043 | 2011-05-30 11:24:54 | 65.83 | 96% |
| 352 | 2011-04-15 22:04:58 | 55.71 | |
| 346 | 2011-04-15 21:38:29 | 57.63 | |
| 295 | 2011-04-12 20:34:43 | 61.15 | |
| 244 | 2011-04-10 15:58:32 | 61.53 |