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 |
|---|---|---|---|
| 3024 | 2012-07-02 16:05:04 | 99.56 | 98% |
| 2035 | 2012-02-20 12:33:03 | 79.32 | 95% |
| 1300 | 2011-09-13 03:07:43 | 70.71 | 92% |
| 391 | 2011-03-08 23:42:44 | 34.95 | |
| 343 | 2011-03-08 15:09:54 | 34.61 |