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 |
|---|---|---|---|
| 4913 | 2016-03-26 19:35:37 | 75.68 | 94% |
| 4506 | 2016-02-12 15:45:58 | 64.18 | 91% |
| 2866 | 2016-01-09 13:24:55 | 71.47 | 94% |
| 2808 | 2016-01-08 15:00:05 | 74.31 | 96% |
| 2368 | 2016-01-01 11:57:17 | 61.75 | 91% |
| 1889 | 2015-12-27 11:37:12 | 57.74 | 89% |
| 1735 | 2015-12-26 10:18:08 | 65.67 | 93% |
| 1118 | 2015-12-19 18:57:51 | 68.87 | 93% |
| 439 | 2015-12-09 17:39:26 | 60.53 | 94% |
| 274 | 2015-12-05 19:41:18 | 58.11 | 93% |