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 |
|---|---|---|---|
| 2027 | 2012-01-27 11:27:32 | 57.18 | 95% |
| 1629 | 2011-12-20 00:54:29 | 52.35 | 91% |
| 1504 | 2011-12-19 01:55:35 | 55.76 | 96% |
| 1042 | 2011-12-04 12:13:12 | 47.66 | 88% |
| 1033 | 2011-12-03 20:26:21 | 44.06 | 86% |
| 946 | 2011-11-21 04:16:14 | 46.50 | 87% |
| 815 | 2011-11-18 06:45:59 | 49.34 | 91% |
| 138 | 2011-08-06 19:58:33 | 31.75 | 84% |
| 63 | 2011-08-05 05:38:10 | 39.66 | 90% |