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 |
|---|---|---|---|
| 3191 | 2011-11-20 10:01:42 | 61.80 | 93% |
| 3175 | 2011-11-19 10:16:39 | 61.47 | 92% |
| 3145 | 2011-11-05 20:00:53 | 63.61 | 94% |
| 2180 | 2011-02-26 10:23:50 | 53.33 | |
| 2172 | 2011-02-20 16:35:59 | 49.81 | |
| 1972 | 2011-02-01 07:04:10 | 48.83 | |
| 1760 | 2011-01-27 08:43:33 | 53.01 | |
| 1466 | 2011-01-20 20:14:04 | 44.48 | |
| 1068 | 2011-01-07 09:51:58 | 46.44 | |
| 620 | 2010-12-31 18:28:14 | 34.17 | |
| 304 | 2010-12-16 12:58:53 | 34.86 |