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 |
|---|---|---|---|
| 2577 | 2013-03-14 21:45:01 | 62.76 | 91% |
| 2178 | 2012-12-07 16:32:16 | 70.46 | 95% |
| 1889 | 2012-11-14 21:22:47 | 64.79 | 95% |
| 1522 | 2012-08-13 01:57:45 | 66.71 | 97% |
| 1502 | 2012-08-10 17:06:15 | 70.43 | 96% |
| 1434 | 2012-08-01 19:00:18 | 64.17 | 95% |
| 1131 | 2012-05-12 02:08:37 | 64.68 | 94% |
| 827 | 2011-12-26 22:02:27 | 55.73 | 90% |
| 258 | 2011-01-21 23:16:27 | 64.22 |