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 |
|---|---|---|---|
| 3338 | 2014-04-22 16:44:19 | 66.64 | 95% |
| 3153 | 2012-04-23 07:30:14 | 56.02 | 91% |
| 2560 | 2012-04-17 09:28:35 | 55.47 | 96% |
| 2510 | 2012-04-16 16:44:59 | 57.31 | 96% |
| 2505 | 2012-04-16 16:39:39 | 59.21 | 96% |
| 2395 | 2012-04-16 04:29:22 | 54.46 | 92% |
| 2283 | 2012-04-15 08:53:58 | 54.91 | 95% |
| 2265 | 2012-04-15 07:52:03 | 58.36 | 92% |
| 1873 | 2012-04-10 14:08:38 | 55.56 | 94% |
| 1164 | 2012-03-31 09:39:36 | 48.04 | 92% |
| 1132 | 2012-03-31 08:53:23 | 46.22 | 94% |
| 632 | 2012-03-27 18:20:36 | 35.89 | 87% |
| 167 | 2012-03-20 03:09:49 | 40.19 | 92% |