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 |
|---|---|---|---|
| 4583 | 2017-04-08 17:08:42 | 61.44 | 93% |
| 3751 | 2016-11-30 19:37:48 | 54.12 | 91% |
| 3560 | 2016-11-15 01:15:39 | 61.64 | 95% |
| 2948 | 2016-09-13 13:39:53 | 63.17 | 98% |
| 2028 | 2016-08-10 22:54:49 | 57.98 | 93% |
| 2001 | 2016-08-10 00:36:18 | 59.09 | 96% |
| 582 | 2016-06-26 18:49:51 | 49.45 | 94% |