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 |
|---|---|---|---|
| 2672 | 2015-01-27 01:49:33 | 64.28 | 94% |
| 2599 | 2015-01-23 11:17:50 | 54.56 | 90% |
| 1643 | 2014-11-13 11:38:20 | 63.55 | 91% |
| 1259 | 2013-11-23 23:23:35 | 52.78 | 95% |
| 1049 | 2013-10-19 20:09:48 | 57.68 | 94% |
| 877 | 2013-08-30 16:51:49 | 51.34 | 89% |
| 131 | 2013-07-27 10:39:26 | 50.75 | 91% |