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 |
|---|---|---|---|
| 5823 | 2014-07-12 16:27:29 | 73.33 | 94% |
| 5530 | 2014-07-05 10:58:16 | 67.82 | 92% |
| 5299 | 2014-06-18 22:02:22 | 74.17 | 95% |
| 4573 | 2014-06-01 03:52:37 | 68.91 | 93% |
| 4534 | 2014-06-01 02:05:43 | 72.39 | 97% |
| 4307 | 2014-05-29 12:32:57 | 69.59 | 96% |
| 1986 | 2014-04-22 13:12:37 | 59.22 | 90% |
| 1693 | 2014-04-16 23:15:13 | 51.74 | 91% |
| 1043 | 2014-04-09 13:29:56 | 53.16 | 92% |
| 302 | 2014-04-04 12:06:24 | 43.48 | 88% |