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 |
|---|---|---|---|
| 6403 | 2014-09-07 02:38:39 | 63.07 | 97% |
| 5952 | 2014-08-30 00:38:50 | 53.96 | 92% |
| 2684 | 2014-06-15 18:42:07 | 63.30 | 97% |
| 2188 | 2014-06-03 08:33:38 | 59.90 | 97% |
| 1947 | 2014-05-30 03:51:03 | 60.94 | 96% |
| 1598 | 2014-05-23 18:50:03 | 53.18 | 95% |
| 1521 | 2014-05-23 02:53:25 | 60.99 | 97% |
| 878 | 2014-05-11 16:14:08 | 57.72 | 97% |
| 876 | 2014-05-11 16:10:26 | 58.00 | 97% |