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 |
|---|---|---|---|
| 4444 | 2013-02-21 23:34:15 | 43.27 | 90% |
| 4132 | 2013-02-20 13:46:26 | 49.16 | 90% |
| 3512 | 2013-02-16 11:17:44 | 58.99 | 90% |
| 3376 | 2013-02-15 14:15:16 | 57.80 | 94% |
| 2834 | 2013-02-09 15:22:08 | 54.59 | 95% |
| 2719 | 2013-02-07 08:04:30 | 51.52 | 91% |
| 1920 | 2013-02-03 10:50:57 | 46.26 | 85% |
| 1100 | 2013-01-30 05:45:30 | 57.72 | 95% |
| 988 | 2013-01-27 07:17:09 | 40.64 | 80% |
| 899 | 2013-01-26 13:56:18 | 59.27 | 97% |
| 398 | 2013-01-18 13:02:30 | 50.26 | 92% |
| 279 | 2013-01-12 04:19:47 | 53.37 | 94% |