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 |
|---|---|---|---|
| 5754 | 2015-01-15 09:03:45 | 88.70 | 98% |
| 3953 | 2013-11-15 05:07:07 | 81.81 | 97% |
| 3518 | 2013-10-24 09:18:01 | 75.96 | 97% |
| 3150 | 2013-10-18 04:06:03 | 75.58 | 95% |
| 2575 | 2013-09-18 03:47:32 | 76.58 | 96% |
| 2483 | 2013-09-13 11:18:55 | 72.10 | 96% |
| 1381 | 2013-08-15 13:07:58 | 63.60 | 94% |
| 859 | 2013-07-31 10:52:50 | 74.75 | 95% |
| 309 | 2013-06-24 09:13:49 | 80.86 | 98% |
| 67 | 2013-06-13 02:18:06 | 58.55 | 94% |