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 |
|---|---|---|---|
| 5080 | 2014-02-09 06:02:32 | 74.19 | 91% |
| 2519 | 2012-12-09 09:53:44 | 71.67 | 94% |
| 1847 | 2012-12-04 07:12:20 | 65.98 | 90% |
| 1452 | 2012-11-10 03:34:04 | 60.61 | 88% |
| 1227 | 2012-11-02 03:21:24 | 54.55 | 86% |
| 594 | 2012-10-18 22:22:55 | 68.55 | 94% |
| 511 | 2012-10-18 01:49:13 | 55.97 | 86% |
| 356 | 2012-10-16 22:49:50 | 56.11 | 89% |
| 340 | 2012-10-16 22:14:30 | 60.14 | 92% |
| 311 | 2012-10-14 23:40:24 | 61.48 | 92% |