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 |
|---|---|---|---|
| 4885 | 2016-05-25 16:44:29 | 69.69 | 96% |
| 3056 | 2014-12-09 15:56:37 | 77.40 | 96% |
| 1752 | 2014-10-12 23:46:48 | 73.74 | 97% |
| 1749 | 2014-10-12 23:43:27 | 71.00 | 96% |
| 1616 | 2014-10-08 11:50:14 | 61.28 | 91% |
| 1443 | 2014-08-26 14:41:08 | 63.61 | 92% |