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 |
|---|---|---|---|
| 2309 | 2016-01-12 08:29:14 | 36.29 | 94% |
| 1808 | 2015-11-25 11:58:56 | 35.25 | 94% |
| 1573 | 2015-10-14 13:43:41 | 34.71 | 88% |
| 1502 | 2015-07-22 13:47:54 | 33.37 | 90% |
| 1191 | 2014-12-14 12:57:48 | 31.27 | 89% |
| 832 | 2014-10-09 23:09:19 | 34.64 | 92% |