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 |
|---|---|---|---|
| 5258 | 2017-10-14 13:21:35 | 61.28 | 98% |
| 2455 | 2016-08-17 09:07:46 | 51.35 | 94% |
| 1934 | 2016-03-29 09:31:11 | 52.65 | 96% |
| 1903 | 2016-03-26 08:37:11 | 52.35 | 98% |
| 1788 | 2016-02-23 09:20:44 | 53.79 | 97% |
| 1612 | 2016-01-30 15:33:45 | 41.47 | 94% |
| 908 | 2015-11-01 11:47:47 | 50.43 | 96% |
| 613 | 2015-10-10 09:08:44 | 50.67 | 97% |
| 147 | 2015-08-30 11:13:14 | 52.57 | 98% |
| 56 | 2015-08-25 08:16:35 | 49.59 | 96% |