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 |
|---|---|---|---|
| 4498 | 2013-10-27 12:00:13 | 51.25 | 90% |
| 3945 | 2011-07-07 02:44:58 | 59.59 | 93% |
| 3660 | 2011-06-29 18:49:36 | 59.80 | 90% |
| 3368 | 2011-06-18 04:43:26 | 52.17 | 89% |
| 3181 | 2011-06-16 02:18:57 | 57.99 | 92% |
| 2086 | 2011-06-05 03:09:31 | 50.61 | 88% |
| 739 | 2011-05-26 15:33:30 | 60.14 | 91% |
| 623 | 2011-05-25 06:49:10 | 53.66 | 91% |
| 480 | 2011-05-24 03:37:59 | 54.29 | 93% |
| 154 | 2011-05-14 19:47:54 | 54.06 | 96% |