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 |
|---|---|---|---|
| 1360 | 2016-06-16 22:52:00 | 66.09 | 98% |
| 1317 | 2016-02-14 22:59:14 | 59.39 | 93% |
| 1226 | 2014-06-21 01:07:19 | 54.68 | 91% |
| 1184 | 2014-06-17 02:34:51 | 54.58 | 93% |
| 1032 | 2014-05-01 00:11:15 | 59.58 | 92% |
| 723 | 2014-04-17 22:04:19 | 58.87 | 93% |
| 549 | 2014-04-16 23:26:31 | 56.11 | 90% |