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 |
|---|---|---|---|
| 4011 | 2015-07-31 12:54:07 | 60.27 | 91% |
| 3745 | 2015-05-24 17:39:37 | 57.84 | 90% |
| 3544 | 2015-05-18 15:01:56 | 58.80 | 90% |
| 3525 | 2015-05-16 13:46:24 | 56.25 | 91% |
| 3494 | 2015-05-15 17:39:52 | 63.56 | 93% |
| 3338 | 2015-05-04 07:27:23 | 65.17 | 97% |
| 2889 | 2015-04-23 04:55:37 | 57.57 | 92% |
| 1518 | 2015-02-13 06:57:29 | 59.23 | 93% |
| 1020 | 2014-12-01 16:22:22 | 51.27 | 89% |
| 278 | 2014-09-21 17:09:50 | 45.21 | 91% |