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 |
|---|---|---|---|
| 1439 | 2012-06-04 01:55:34 | 55.77 | 97% |
| 1072 | 2012-05-14 01:19:35 | 54.36 | 99% |
| 817 | 2012-04-29 06:12:59 | 50.05 | 98% |
| 571 | 2012-04-21 23:54:49 | 47.58 | 97% |
| 450 | 2012-04-20 04:37:10 | 45.13 | 98% |
| 197 | 2012-04-16 02:31:02 | 40.43 | 99% |
| 188 | 2012-04-16 02:10:35 | 40.14 | 98% |
| 57 | 2012-04-14 16:16:06 | 34.46 | 98% |