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 |
|---|---|---|---|
| 6446 | 2016-09-22 12:03:35 | 84.12 | 96% |
| 6069 | 2016-09-07 17:42:37 | 77.55 | 95% |
| 1986 | 2015-06-25 21:57:20 | 79.78 | 96% |
| 1873 | 2015-06-25 14:39:03 | 76.80 | 93% |
| 1220 | 2015-06-07 08:20:51 | 87.98 | 95% |
| 1201 | 2015-06-07 05:35:54 | 77.35 | 93% |
| 430 | 2015-05-23 11:31:38 | 81.62 | 97% |
| 293 | 2015-05-15 21:20:50 | 73.43 | 97% |