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 |
|---|---|---|---|
| 3975 | 2012-04-04 22:16:35 | 69.24 | 93% |
| 3504 | 2011-01-15 02:48:35 | 63.36 | |
| 2834 | 2010-10-24 01:22:33 | 70.24 | |
| 1476 | 2010-06-03 17:22:17 | 65.40 | |
| 1301 | 2010-05-28 17:07:15 | 55.32 | |
| 493 | 2010-05-01 02:44:39 | 58.63 |