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 |
|---|---|---|---|
| 1972 | 2015-08-08 14:04:05 | 66.15 | 97% |
| 1678 | 2013-06-10 11:36:57 | 55.64 | 96% |
| 1560 | 2012-05-31 20:28:13 | 55.73 | 96% |
| 1306 | 2010-10-11 11:02:11 | 48.95 | |
| 1300 | 2010-10-11 10:54:35 | 45.02 | |
| 833 | 2010-07-17 07:55:20 | 45.18 | |
| 562 | 2010-06-26 05:47:19 | 43.96 | |
| 353 | 2010-06-16 05:23:30 | 38.86 | |
| 268 | 2010-06-10 08:05:21 | 38.29 |