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 |
|---|---|---|---|
| 2003 | 2010-01-19 01:34:49 | 39.82 | |
| 1540 | 2009-12-27 03:10:24 | 39.66 | |
| 1503 | 2009-12-26 03:51:27 | 41.32 | |
| 966 | 2009-11-22 17:30:04 | 40.78 | |
| 740 | 2009-11-10 18:53:15 | 39.48 | |
| 518 | 2009-10-30 02:06:07 | 38.42 |