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 |
|---|---|---|---|
| 3556 | 2016-07-04 11:41:59 | 74.60 | 96% |
| 3191 | 2016-05-06 19:06:19 | 78.50 | 98% |
| 2835 | 2016-04-05 21:10:40 | 70.82 | 97% |
| 1259 | 2015-11-25 14:41:50 | 64.26 | 96% |
| 186 | 2015-10-04 18:20:01 | 42.16 | 95% |
| 81 | 2015-10-02 22:46:10 | 33.75 | 94% |