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 |
|---|---|---|---|
| 4868 | 2015-03-07 17:48:12 | 73.71 | 96% |
| 4519 | 2014-08-27 17:23:53 | 70.54 | 94% |
| 3956 | 2014-03-19 20:04:28 | 69.25 | 91% |
| 3098 | 2013-12-22 04:35:55 | 59.93 | 93% |
| 2556 | 2013-12-07 18:54:14 | 60.04 | 94% |
| 2489 | 2013-12-04 14:55:23 | 55.83 | 90% |
| 1155 | 2013-10-02 17:00:55 | 56.79 | 92% |
| 892 | 2013-09-15 16:44:51 | 49.95 | 89% |
| 570 | 2013-01-20 19:25:59 | 45.44 | 88% |
| 91 | 2012-04-10 00:02:26 | 53.73 | 94% |