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 |
|---|---|---|---|
| 3062 | 2016-08-04 10:15:52 | 56.96 | 90% |
| 2578 | 2016-04-12 17:45:14 | 59.53 | 88% |
| 2172 | 2016-03-27 08:53:15 | 52.56 | 89% |
| 1885 | 2016-03-19 16:32:59 | 55.40 | 88% |
| 1403 | 2016-02-28 14:57:29 | 51.47 | 86% |
| 1002 | 2016-02-14 10:29:26 | 52.69 | 90% |
| 62 | 2015-10-31 19:07:23 | 38.35 | 84% |