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 |
|---|---|---|---|
| 2474 | 2014-08-22 17:40:53 | 67.56 | 98% |
| 2379 | 2014-08-17 16:21:23 | 67.85 | 95% |
| 1089 | 2010-09-04 19:16:15 | 66.30 | |
| 896 | 2010-07-29 18:31:17 | 48.78 | |
| 527 | 2010-07-09 03:00:50 | 57.77 | |
| 100 | 2010-06-23 18:24:59 | 48.44 |