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 |
|---|---|---|---|
| 1832 | 2015-02-24 22:16:40 | 65.40 | 98% |
| 1418 | 2012-11-15 03:19:51 | 54.61 | 92% |
| 1264 | 2012-06-25 07:50:36 | 54.56 | 93% |
| 1216 | 2012-06-25 02:35:43 | 53.72 | 92% |
| 1069 | 2012-06-07 13:13:09 | 54.11 | 94% |
| 859 | 2012-05-20 08:48:39 | 48.57 | 92% |
| 794 | 2012-05-13 00:18:41 | 47.32 | 94% |
| 287 | 2012-05-01 05:15:43 | 50.51 | 96% |