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 |
|---|---|---|---|
| 2946 | 2016-01-11 12:29:01 | 65.28 | 92% |
| 2499 | 2015-06-06 05:28:16 | 65.17 | 94% |
| 1901 | 2013-11-21 05:24:51 | 63.28 | 93% |
| 1845 | 2013-10-13 12:33:07 | 62.37 | 91% |
| 1666 | 2013-06-09 10:54:39 | 62.02 | 93% |
| 1027 | 2013-04-16 06:12:41 | 55.31 | 92% |
| 885 | 2013-04-09 15:55:58 | 56.82 | 91% |
| 701 | 2013-04-04 11:58:37 | 59.73 | 93% |
| 296 | 2013-03-14 12:59:49 | 52.85 | 91% |
| 246 | 2013-03-11 08:34:04 | 52.45 | 94% |