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 |
|---|---|---|---|
| 1350 | 2015-05-31 07:46:12 | 39.29 | 90% |
| 1172 | 2015-05-11 13:02:32 | 39.63 | 93% |
| 1111 | 2015-05-10 09:17:23 | 41.03 | 90% |
| 932 | 2015-04-14 14:40:01 | 33.11 | 86% |
| 854 | 2015-04-12 12:34:08 | 38.74 | 91% |
| 505 | 2015-03-16 10:24:45 | 34.01 | 88% |
| 277 | 2015-02-22 18:22:57 | 31.20 | 90% |
| 229 | 2015-02-20 10:51:53 | 29.10 | 89% |