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 |
|---|---|---|---|
| 3655 | 2015-01-09 21:19:53 | 65.63 | 91% |
| 3379 | 2014-12-16 19:57:35 | 56.97 | 88% |
| 3302 | 2014-12-11 19:10:47 | 57.04 | 82% |
| 2954 | 2014-11-11 18:51:18 | 70.49 | 89% |
| 2811 | 2014-10-27 19:50:21 | 69.19 | 93% |
| 2673 | 2014-10-10 20:56:57 | 53.50 | 86% |
| 1837 | 2014-06-04 21:25:46 | 76.05 | 96% |
| 869 | 2014-02-02 18:15:11 | 59.68 | 91% |
| 411 | 2014-01-10 20:14:37 | 54.93 | 91% |
| 297 | 2014-01-07 13:11:52 | 52.30 | 89% |
| 83 | 2013-07-07 15:23:34 | 40.61 | 85% |