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 |
|---|---|---|---|
| 3736 | 2016-05-22 00:53:35 | 70.13 | 92% |
| 2486 | 2014-09-05 05:08:32 | 62.11 | 91% |
| 2306 | 2014-08-13 17:31:14 | 63.04 | 92% |
| 1741 | 2014-06-05 11:51:38 | 66.36 | 95% |
| 1604 | 2014-05-29 01:16:36 | 62.61 | 91% |
| 1281 | 2014-05-15 19:33:06 | 68.59 | 95% |
| 1058 | 2014-04-26 15:41:46 | 63.29 | 95% |
| 98 | 2014-02-27 22:41:25 | 55.69 | 92% |