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 |
|---|---|---|---|
| 3869 | 2013-06-04 18:43:30 | 58.91 | 96% |
| 3113 | 2013-05-14 15:58:24 | 54.22 | 92% |
| 2950 | 2013-05-12 01:33:03 | 52.74 | 94% |
| 2860 | 2013-05-09 20:41:25 | 56.91 | 94% |
| 2062 | 2013-04-24 15:01:08 | 46.35 | 94% |
| 1493 | 2013-04-17 16:44:54 | 54.72 | 97% |
| 1315 | 2013-04-14 15:00:28 | 49.70 | 96% |
| 644 | 2013-03-30 18:17:48 | 48.12 | 98% |
| 342 | 2013-03-21 17:32:05 | 41.59 | 93% |
| 312 | 2013-03-17 02:56:48 | 38.92 | 93% |