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 |
|---|---|---|---|
| 1928 | 2015-02-26 19:43:07 | 78.61 | 92% |
| 831 | 2015-01-28 17:59:08 | 78.50 | 96% |
| 678 | 2015-01-27 18:11:29 | 72.37 | 97% |
| 382 | 2015-01-22 03:17:45 | 62.94 | 90% |
| 146 | 2015-01-17 22:17:48 | 64.85 | 91% |
| 113 | 2015-01-16 23:29:10 | 60.42 | 90% |
| 39 | 2015-01-15 22:34:35 | 67.13 | 93% |