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 |
|---|---|---|---|
| 3289 | 2017-01-14 13:03:25 | 76.60 | 92% |
| 2273 | 2016-09-06 08:19:30 | 71.55 | 90% |
| 1059 | 2016-07-11 07:56:06 | 76.12 | 94% |
| 1057 | 2016-07-11 07:53:50 | 65.05 | 88% |
| 705 | 2016-06-20 14:42:17 | 59.60 | 90% |
| 659 | 2016-06-20 09:49:38 | 59.93 | 89% |
| 378 | 2016-06-06 11:31:31 | 57.27 | 90% |