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 |
|---|---|---|---|
| 4520 | 2016-02-27 09:26:52 | 82.07 | 96% |
| 3249 | 2013-07-22 05:59:28 | 72.50 | 95% |
| 3005 | 2013-07-16 17:32:25 | 78.20 | 96% |
| 2986 | 2013-07-16 07:58:00 | 64.47 | 93% |
| 2622 | 2013-07-12 04:50:09 | 70.92 | 95% |
| 1095 | 2013-06-24 23:33:15 | 80.54 | 99% |
| 1075 | 2013-06-24 23:13:41 | 69.02 | 91% |
| 405 | 2013-06-19 07:59:55 | 76.69 | 95% |
| 223 | 2013-05-24 02:18:02 | 83.59 | 98% |
| 91 | 2013-05-22 05:30:52 | 82.51 | 98% |