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 |
|---|---|---|---|
| 2035 | 2014-08-28 13:59:39 | 55.75 | 90% |
| 1995 | 2014-08-28 08:04:46 | 58.60 | 92% |
| 1914 | 2014-05-29 06:36:12 | 52.88 | 91% |
| 1813 | 2014-04-17 09:50:04 | 50.18 | 89% |
| 1179 | 2014-03-26 13:40:04 | 48.53 | 90% |
| 920 | 2014-03-10 13:35:11 | 46.35 | 91% |
| 242 | 2014-02-16 18:29:00 | 46.28 | 93% |