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 |
|---|---|---|---|
| 2412 | 2015-06-20 09:00:27 | 53.67 | 94% |
| 2183 | 2015-05-09 16:08:47 | 59.08 | 98% |
| 2176 | 2015-04-26 10:55:25 | 58.68 | 97% |
| 1663 | 2015-03-20 18:53:33 | 44.08 | 91% |
| 1622 | 2015-03-15 10:38:39 | 48.64 | 92% |
| 1516 | 2015-03-11 20:28:37 | 48.60 | 95% |
| 1279 | 2015-03-01 10:58:16 | 49.27 | 95% |
| 1154 | 2015-02-27 16:15:37 | 49.05 | 97% |
| 1136 | 2015-02-27 09:30:52 | 39.75 | 91% |
| 683 | 2015-02-06 04:07:43 | 37.42 | 95% |
| 247 | 2015-01-18 23:05:49 | 27.46 | 94% |
| 11 | 2015-01-13 22:53:26 | 41.86 | 93% |