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 |
|---|---|---|---|
| 9009 | 2013-03-08 17:52:23 | 88.90 | 94% |
| 7876 | 2012-12-17 11:41:09 | 77.51 | 92% |
| 4402 | 2012-04-14 10:38:00 | 72.36 | 93% |
| 3470 | 2012-02-16 08:18:18 | 64.25 | 89% |
| 2694 | 2012-01-15 18:24:51 | 61.66 | 89% |
| 2633 | 2012-01-13 19:31:13 | 59.49 | 87% |
| 1871 | 2011-10-30 17:51:57 | 58.18 | 92% |
| 396 | 2011-07-24 18:44:25 | 50.18 | 92% |
| 95 | 2011-04-19 08:01:18 | 40.32 |