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 |
|---|---|---|---|
| 3146 | 2012-04-29 13:31:47 | 66.33 | 93% |
| 2933 | 2012-04-27 06:03:13 | 67.32 | 93% |
| 2772 | 2012-04-22 06:38:23 | 64.00 | 93% |
| 2056 | 2011-06-29 15:42:46 | 65.18 | 93% |
| 1938 | 2011-06-26 02:54:32 | 58.70 | 93% |
| 449 | 2010-07-06 03:27:11 | 44.05 |