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 |
|---|---|---|---|
| 1890 | 2011-10-27 13:00:28 | 49.24 | 96% |
| 1697 | 2011-07-19 16:43:55 | 51.86 | 99% |
| 1172 | 2011-02-03 11:58:44 | 42.04 | |
| 1079 | 2010-08-21 16:16:52 | 39.77 | |
| 653 | 2010-06-06 18:39:28 | 31.48 | |
| 546 | 2010-05-09 10:08:59 | 29.97 |