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 |
|---|---|---|---|
| 4434 | 2013-04-30 11:22:05 | 36.26 | 99% |
| 4332 | 2013-01-06 07:35:07 | 32.68 | 95% |
| 4266 | 2012-12-18 03:19:41 | 34.24 | 96% |
| 3911 | 2012-10-12 01:47:47 | 31.80 | 93% |
| 3261 | 2012-07-18 02:29:55 | 33.06 | 96% |
| 2200 | 2012-01-23 02:05:59 | 25.74 | 94% |
| 1833 | 2011-11-23 02:41:48 | 29.43 | 97% |
| 1574 | 2011-11-05 14:37:36 | 26.81 | 96% |