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 |
|---|---|---|---|
| 3149 | 2011-07-27 11:56:41 | 47.29 | 96% |
| 2253 | 2011-07-04 08:24:07 | 47.73 | 96% |
| 2152 | 2011-07-03 13:53:38 | 45.60 | 99% |
| 2011 | 2011-07-01 16:30:53 | 35.30 | 96% |
| 1512 | 2011-06-27 08:55:10 | 44.79 | 91% |
| 1242 | 2011-06-23 18:42:11 | 45.68 | 93% |
| 39 | 2011-05-08 18:43:57 | 34.03 | 96% |
| 17 | 2011-05-08 15:26:13 | 32.83 | 93% |