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 |
|---|---|---|---|
| 2586 | 2011-09-29 07:16:54 | 58.37 | 96% |
| 2373 | 2011-09-22 08:38:57 | 57.22 | 96% |
| 2313 | 2011-09-20 03:07:36 | 34.37 | 93% |
| 1856 | 2011-08-27 02:10:47 | 44.57 | 97% |
| 1710 | 2011-08-24 07:45:57 | 56.13 | 96% |
| 1555 | 2011-08-18 16:30:16 | 55.05 | 97% |
| 1162 | 2011-08-13 02:40:51 | 50.66 | 98% |
| 693 | 2011-07-18 01:00:24 | 38.75 | 95% |
| 477 | 2011-07-15 03:53:51 | 50.77 | 99% |
| 271 | 2011-07-13 02:47:56 | 47.20 | 97% |