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 |
|---|---|---|---|
| 3280 | 2015-05-22 02:21:38 | 71.46 | 95% |
| 2793 | 2015-04-27 05:27:07 | 64.28 | 94% |
| 2161 | 2014-11-12 07:29:27 | 72.43 | 95% |
| 2117 | 2014-11-11 05:51:18 | 60.31 | 92% |
| 1226 | 2014-10-26 20:30:22 | 58.16 | 90% |
| 980 | 2014-10-24 12:05:05 | 59.97 | 96% |
| 955 | 2014-10-23 22:48:04 | 59.83 | 91% |