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 |
|---|---|---|---|
| 4495 | 2016-09-11 05:33:45 | 73.22 | 91% |
| 3370 | 2014-03-22 06:35:45 | 69.93 | 94% |
| 3350 | 2014-03-21 06:55:42 | 67.60 | 93% |
| 1490 | 2013-11-01 20:44:40 | 68.61 | 97% |
| 1139 | 2013-09-29 11:50:34 | 66.35 | 97% |
| 644 | 2013-08-09 08:18:47 | 57.50 | 94% |