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 |
|---|---|---|---|
| 1984 | 2016-01-03 13:39:39 | 66.54 | 96% |
| 1536 | 2014-01-24 10:50:28 | 53.72 | 93% |
| 1224 | 2013-08-25 13:43:40 | 50.57 | 97% |
| 988 | 2013-06-15 17:13:09 | 45.96 | 92% |
| 898 | 2013-05-22 19:12:56 | 51.87 | 97% |
| 272 | 2012-10-26 15:49:34 | 43.09 | 92% |
| 213 | 2012-10-21 07:14:18 | 47.16 | 94% |