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 |
|---|---|---|---|
| 1419 | 2015-10-06 10:40:59 | 64.61 | 92% |
| 1004 | 2015-06-25 13:55:53 | 63.45 | 91% |
| 735 | 2015-04-01 05:29:05 | 60.39 | 93% |
| 734 | 2015-04-01 05:21:37 | 59.41 | 92% |
| 657 | 2015-03-01 07:26:43 | 62.27 | 93% |
| 395 | 2014-08-24 14:40:23 | 58.87 | 91% |
| 339 | 2014-08-21 04:44:51 | 63.92 | 96% |
| 262 | 2014-08-12 07:39:39 | 57.46 | 92% |