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 |
|---|---|---|---|
| 7220 | 2013-06-19 05:08:55 | 78.69 | 93% |
| 5893 | 2013-04-01 11:08:20 | 69.40 | 91% |
| 4750 | 2012-12-20 16:41:32 | 64.04 | 93% |
| 3306 | 2012-09-25 06:00:31 | 62.17 | 88% |
| 2335 | 2012-08-22 05:08:22 | 67.44 | 92% |
| 1800 | 2012-08-07 11:37:13 | 59.23 | 90% |
| 1406 | 2012-07-17 11:06:34 | 42.49 | 92% |