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 |
|---|---|---|---|
| 3123 | 2013-04-16 16:14:27 | 50.79 | 92% |
| 2608 | 2013-03-21 20:38:01 | 46.30 | 88% |
| 2299 | 2013-03-14 21:45:20 | 48.51 | 88% |
| 1993 | 2013-03-07 21:31:00 | 46.73 | 92% |
| 1749 | 2013-03-04 18:53:38 | 46.21 | 88% |
| 1393 | 2013-02-22 21:17:14 | 43.94 | 89% |
| 1355 | 2013-02-22 16:56:34 | 44.11 | 88% |
| 1017 | 2013-02-14 21:35:47 | 45.52 | 90% |
| 575 | 2013-02-06 16:09:23 | 45.87 | 94% |
| 194 | 2013-01-29 17:07:34 | 45.75 | 91% |