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 |
|---|---|---|---|
| 1713 | 2014-05-22 02:51:47 | 71.54 | 97% |
| 1626 | 2014-05-21 10:22:21 | 77.50 | 97% |
| 1289 | 2014-05-14 13:35:06 | 65.43 | 94% |
| 1220 | 2014-02-19 12:19:03 | 61.12 | 93% |
| 1135 | 2013-12-10 13:16:38 | 66.62 | 97% |
| 1035 | 2013-10-01 12:32:39 | 64.37 | 96% |
| 639 | 2013-09-22 05:52:34 | 55.10 | 96% |
| 590 | 2013-09-21 03:17:42 | 60.48 | 94% |