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 |
|---|---|---|---|
| 3713 | 2014-01-10 05:51:55 | 50.27 | 89% |
| 2758 | 2013-11-09 05:39:29 | 47.67 | 92% |
| 2392 | 2013-10-24 05:11:26 | 49.47 | 93% |
| 2037 | 2013-10-09 03:42:19 | 45.54 | 90% |
| 1750 | 2013-10-01 10:18:51 | 45.09 | 90% |
| 1334 | 2013-09-12 04:33:58 | 49.22 | 96% |
| 1216 | 2013-09-06 14:06:28 | 43.47 | 93% |
| 611 | 2013-08-17 10:18:02 | 32.82 | 92% |