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 |
|---|---|---|---|
| 3222 | 2015-04-02 18:40:26 | 65.66 | 97% |
| 2478 | 2015-01-29 03:21:23 | 69.51 | 97% |
| 2191 | 2015-01-19 06:14:23 | 61.99 | 95% |
| 1791 | 2015-01-05 08:40:21 | 61.58 | 92% |
| 1292 | 2014-12-13 03:49:40 | 58.57 | 95% |
| 608 | 2014-10-28 17:43:54 | 55.19 | 97% |
| 327 | 2014-10-17 03:26:52 | 49.62 | 93% |