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 |
|---|---|---|---|
| 1693 | 2013-09-18 10:29:00 | 46.99 | 93% |
| 1578 | 2013-09-16 10:33:53 | 50.01 | 95% |
| 1450 | 2013-09-12 13:27:17 | 37.15 | 88% |
| 1210 | 2013-09-06 09:22:18 | 44.93 | 91% |
| 1045 | 2013-09-03 15:52:17 | 46.00 | 94% |
| 664 | 2013-08-24 13:48:14 | 44.02 | 92% |
| 621 | 2013-08-23 11:46:12 | 41.48 | 93% |
| 562 | 2013-08-22 11:41:56 | 43.13 | 92% |
| 157 | 2013-08-08 09:47:44 | 38.67 | 94% |