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 |
|---|---|---|---|
| 2730 | 2014-11-06 19:18:13 | 64.95 | 95% |
| 2612 | 2014-10-28 20:21:38 | 55.59 | 89% |
| 1625 | 2013-03-05 16:44:12 | 57.01 | 93% |
| 1623 | 2013-03-05 16:41:14 | 55.72 | 95% |
| 1248 | 2013-02-12 16:39:14 | 53.53 | 95% |
| 1121 | 2013-02-07 20:16:39 | 55.90 | 95% |
| 981 | 2013-01-28 22:02:08 | 54.25 | 97% |
| 299 | 2012-10-26 20:35:05 | 46.06 | 97% |