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 |
|---|---|---|---|
| 2897 | 2014-10-22 14:07:58 | 33.33 | 87% |
| 2808 | 2014-10-20 16:36:43 | 30.31 | 86% |
| 2426 | 2014-09-25 19:37:57 | 30.62 | 86% |
| 1739 | 2014-08-18 22:05:44 | 32.81 | 91% |
| 1721 | 2014-08-18 16:59:50 | 37.66 | 93% |
| 1176 | 2014-07-27 00:57:53 | 32.54 | 91% |
| 876 | 2014-07-19 01:17:49 | 24.79 | 83% |