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 |
|---|---|---|---|
| 8774 | 2012-05-18 02:40:31 | 50.71 | 83% |
| 8773 | 2012-05-18 02:38:54 | 51.84 | 83% |
| 8534 | 2012-04-25 19:06:40 | 55.03 | 88% |
| 7196 | 2012-01-31 17:06:14 | 34.59 | 79% |
| 7134 | 2012-01-28 04:10:51 | 49.50 | 86% |
| 6154 | 2011-12-13 19:00:06 | 36.94 | 79% |
| 5096 | 2011-12-05 14:32:28 | 39.64 | 80% |
| 4739 | 2011-12-02 16:46:21 | 41.14 | 81% |
| 4072 | 2011-11-28 04:56:47 | 39.63 | 83% |
| 2916 | 2011-11-19 19:27:53 | 37.30 | 83% |
| 2243 | 2011-11-15 05:11:13 | 38.53 | 85% |
| 1711 | 2011-11-11 04:15:18 | 27.54 | 80% |
| 1667 | 2011-11-10 16:07:57 | 32.94 | 77% |
| 1663 | 2011-11-10 16:00:50 | 38.37 | 86% |
| 315 | 2011-10-26 20:20:18 | 31.04 | 84% |