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 |
|---|---|---|---|
| 3114 | 2012-03-04 18:06:25 | 54.58 | 88% |
| 2742 | 2012-02-21 23:14:21 | 62.26 | 93% |
| 2517 | 2012-02-02 13:33:59 | 68.18 | 96% |
| 2249 | 2012-01-02 19:34:38 | 63.51 | 96% |
| 1425 | 2011-09-19 05:18:47 | 59.14 | 96% |
| 1021 | 2011-08-29 09:46:56 | 48.68 | 92% |