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 |
|---|---|---|---|
| 5661 | 2014-07-18 21:16:39 | 87.16 | 95% |
| 4773 | 2014-07-03 22:14:36 | 81.96 | 93% |
| 2336 | 2014-06-13 15:34:05 | 71.67 | 98% |
| 1901 | 2014-06-11 21:57:07 | 80.28 | 94% |
| 1753 | 2014-06-11 19:22:38 | 80.23 | 96% |
| 1732 | 2014-06-11 18:59:50 | 79.82 | 95% |
| 1512 | 2014-06-11 14:57:07 | 72.64 | 96% |
| 1128 | 2014-06-10 16:05:09 | 89.36 | 96% |