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 |
|---|---|---|---|
| 4090 | 2013-03-24 16:49:20 | 90.42 | 91% |
| 2354 | 2012-11-18 04:55:29 | 81.48 | 92% |
| 2257 | 2012-11-14 23:55:47 | 81.09 | 93% |
| 2120 | 2012-11-06 20:58:18 | 83.56 | 94% |
| 1946 | 2012-10-22 20:24:13 | 79.88 | 96% |
| 1578 | 2012-09-26 00:38:28 | 78.50 | 94% |
| 311 | 2012-07-24 02:51:05 | 52.13 | 85% |
| 248 | 2012-07-19 02:42:35 | 54.69 | 89% |