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 |
|---|---|---|---|
| 2000 | 2015-03-29 17:29:41 | 67.92 | 97% |
| 1064 | 2015-02-27 14:11:23 | 62.55 | 96% |
| 968 | 2015-02-22 04:43:17 | 61.95 | 97% |
| 844 | 2015-02-21 18:35:54 | 59.75 | 98% |
| 617 | 2015-02-19 23:45:24 | 57.74 | 92% |
| 482 | 2015-02-11 21:00:54 | 60.65 | 94% |
| 413 | 2015-02-10 22:55:58 | 62.83 | 96% |
| 206 | 2015-02-09 12:13:10 | 61.39 | 95% |