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 |
|---|---|---|---|
| 4056 | 2014-02-03 10:35:20 | 70.75 | 89% |
| 2193 | 2013-11-25 12:11:09 | 75.68 | 95% |
| 1050 | 2013-08-09 17:27:22 | 59.84 | 91% |
| 363 | 2013-07-23 08:41:54 | 42.16 | 90% |
| 221 | 2013-07-13 09:28:37 | 58.06 | 91% |
| 116 | 2013-07-06 07:51:59 | 58.78 | 94% |