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 |
|---|---|---|---|
| 1647 | 2012-02-03 08:37:20 | 54.10 | 93% |
| 998 | 2011-11-18 08:19:27 | 48.05 | 93% |
| 984 | 2011-11-17 20:07:15 | 51.95 | 95% |
| 815 | 2011-11-09 01:57:51 | 50.31 | 97% |
| 255 | 2011-10-13 01:24:19 | 36.11 | 92% |