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 |
|---|---|---|---|
| 2166 | 2013-11-08 03:19:17 | 68.14 | 94% |
| 2031 | 2013-08-24 15:51:07 | 72.56 | 92% |
| 1557 | 2013-07-18 01:25:17 | 70.91 | 95% |
| 972 | 2011-12-21 16:28:32 | 60.97 | 92% |
| 844 | 2011-12-18 03:49:05 | 65.72 | 96% |
| 833 | 2011-12-15 10:57:01 | 62.35 | 92% |
| 270 | 2011-06-23 15:19:41 | 68.28 | 97% |
| 153 | 2011-06-19 04:35:56 | 61.85 | 94% |