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 |
|---|---|---|---|
| 4884 | 2016-04-07 05:13:59 | 78.10 | 98% |
| 4544 | 2016-03-10 00:45:11 | 79.03 | 99% |
| 3761 | 2013-11-12 05:09:28 | 59.84 | 96% |
| 3413 | 2013-03-30 19:35:21 | 71.25 | 97% |
| 1746 | 2012-10-19 18:27:41 | 64.35 | 92% |
| 1723 | 2012-10-19 16:08:01 | 63.93 | 97% |
| 1692 | 2012-10-19 13:18:05 | 57.78 | 95% |
| 1566 | 2012-10-17 18:13:56 | 62.46 | 95% |
| 455 | 2012-02-14 23:43:31 | 55.97 | 96% |
| 271 | 2010-04-02 16:37:02 | 51.97 |