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 |
|---|---|---|---|
| 5480 | 2017-03-14 22:35:03 | 54.87 | 88% |
| 3727 | 2015-10-22 21:01:08 | 51.00 | 87% |
| 3692 | 2015-10-21 11:55:57 | 53.70 | 86% |
| 2812 | 2015-07-10 09:36:04 | 52.17 | 87% |
| 2214 | 2015-05-26 16:04:34 | 50.65 | 88% |
| 1634 | 2015-05-15 20:19:30 | 42.75 | 82% |
| 859 | 2015-03-22 00:14:49 | 42.43 | 85% |
| 787 | 2015-03-15 20:58:23 | 43.26 | 88% |