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 |
|---|---|---|---|
| 3215 | 2014-06-08 01:37:29 | 85.94 | 93% |
| 3131 | 2014-05-31 19:16:29 | 84.92 | 90% |
| 2223 | 2014-02-03 21:55:01 | 67.47 | 88% |
| 2077 | 2014-01-27 00:04:44 | 68.37 | 86% |
| 1291 | 2013-11-21 05:24:48 | 67.02 | 90% |
| 874 | 2013-09-16 19:45:55 | 66.41 | 89% |