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 |
|---|---|---|---|
| 2936 | 2015-09-14 16:34:34 | 47.63 | 93% |
| 1856 | 2015-06-29 20:57:37 | 49.46 | 93% |
| 1499 | 2015-06-11 22:05:41 | 47.60 | 93% |
| 1419 | 2015-06-08 03:37:46 | 46.57 | 94% |
| 1093 | 2015-05-22 19:09:09 | 46.92 | 92% |
| 647 | 2015-02-03 03:50:59 | 43.55 | 97% |
| 600 | 2015-01-25 14:53:02 | 37.55 | 92% |
| 318 | 2014-12-29 20:10:57 | 36.52 | 92% |