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 |
|---|---|---|---|
| 1881 | 2016-05-30 00:55:25 | 39.23 | 93% |
| 1467 | 2016-03-18 04:51:01 | 40.95 | 91% |
| 1213 | 2016-02-05 07:13:07 | 43.38 | 93% |
| 946 | 2015-12-16 07:28:47 | 40.61 | 94% |
| 162 | 2015-08-31 05:48:47 | 27.09 | 95% |
| 15 | 2015-08-26 06:01:58 | 33.30 | 91% |