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 |
|---|---|---|---|
| 2139 | 2012-05-22 14:24:48 | 49.90 | 93% |
| 1999 | 2011-05-11 17:38:05 | 47.92 | 97% |
| 1839 | 2010-04-08 20:19:20 | 43.53 | |
| 1638 | 2009-11-22 10:08:43 | 44.50 | |
| 909 | 2009-09-23 11:50:16 | 42.46 | |
| 534 | 2009-09-02 20:05:12 | 39.41 |