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 |
|---|---|---|---|
| 22043 | 2018-12-26 04:42:47 | 71.28 | 99% |
| 18426 | 2018-02-20 12:39:47 | 76.72 | 99% |
| 17910 | 2018-02-19 10:59:36 | 72.26 | 99% |
| 15912 | 2018-01-08 12:52:47 | 68.22 | 98% |
| 11977 | 2017-05-23 20:11:04 | 65.90 | 97% |
| 8518 | 2017-05-05 10:52:38 | 69.50 | 97% |
| 7917 | 2017-05-02 12:42:03 | 53.25 | 92% |
| 7646 | 2017-05-02 03:59:51 | 65.14 | 94% |
| 3628 | 2017-02-01 09:18:46 | 42.05 | 88% |
| 2742 | 2017-01-26 23:47:31 | 60.78 | 97% |
| 2489 | 2017-01-25 23:48:21 | 50.46 | 96% |
| 2219 | 2017-01-25 04:40:40 | 51.42 | 90% |
| 355 | 2017-01-18 02:43:52 | 43.80 | 94% |