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 |
|---|---|---|---|
| 3928 | 2014-11-26 10:16:24 | 65.74 | 92% |
| 3631 | 2014-11-16 23:34:54 | 69.22 | 91% |
| 3433 | 2014-11-10 22:49:25 | 61.09 | 90% |
| 3430 | 2014-11-10 21:28:53 | 66.07 | 90% |
| 2574 | 2014-11-02 02:05:26 | 67.37 | 89% |
| 1804 | 2014-10-21 08:12:20 | 65.98 | 92% |
| 1412 | 2014-10-18 23:20:46 | 64.18 | 89% |
| 23 | 2014-10-05 01:44:30 | 58.94 | 90% |