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 |
|---|---|---|---|
| 6284 | 2014-06-10 16:05:09 | 90.17 | 95% |
| 2605 | 2012-08-14 16:17:17 | 87.58 | 97% |
| 2391 | 2012-08-09 17:35:34 | 83.00 | 96% |
| 1799 | 2012-02-22 08:06:47 | 82.63 | 96% |
| 1436 | 2012-02-01 12:19:08 | 73.40 | 92% |
| 1237 | 2012-01-22 15:40:46 | 85.96 | 99% |
| 837 | 2011-12-29 09:45:23 | 76.37 | 98% |
| 355 | 2011-12-20 06:35:52 | 78.02 | 96% |
| 234 | 2011-12-19 06:01:19 | 71.04 | 94% |