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 |
|---|---|---|---|
| 3079 | 2016-11-04 14:29:53 | 90.66 | 98% |
| 2113 | 2015-06-26 06:23:52 | 71.89 | 95% |
| 1378 | 2015-03-26 14:41:09 | 53.58 | 92% |
| 1336 | 2015-03-25 07:05:46 | 57.94 | 96% |
| 660 | 2015-03-10 09:45:06 | 45.52 | 96% |
| 464 | 2015-03-08 06:41:15 | 43.09 | 96% |
| 369 | 2015-03-06 10:45:46 | 37.22 | 89% |
| 264 | 2015-03-06 03:37:58 | 37.34 | 93% |