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 |
|---|---|---|---|
| 2554 | 2011-10-20 07:25:39 | 40.04 | 86% |
| 2506 | 2011-10-20 04:27:16 | 43.16 | 88% |
| 2044 | 2011-10-13 07:27:25 | 43.61 | 85% |
| 1526 | 2011-10-05 05:00:07 | 42.04 | 87% |
| 1429 | 2011-10-05 01:41:17 | 44.36 | 93% |
| 1184 | 2011-10-03 03:24:50 | 39.73 | 87% |
| 1058 | 2011-09-30 05:52:23 | 38.71 | 89% |