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 |
|---|---|---|---|
| 3822 | 2015-10-08 14:16:04 | 68.13 | 95% |
| 3601 | 2015-09-21 13:57:21 | 64.43 | 95% |
| 3363 | 2015-09-05 13:42:46 | 66.83 | 96% |
| 3153 | 2015-08-23 09:03:52 | 55.98 | 92% |
| 2542 | 2015-07-23 13:56:56 | 61.12 | 95% |
| 1372 | 2015-06-15 13:52:49 | 46.53 | 91% |
| 1029 | 2015-05-14 12:45:15 | 38.08 | 91% |
| 859 | 2015-05-10 14:25:04 | 38.19 | 92% |