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 |
|---|---|---|---|
| 1963 | 2019-11-27 09:22:36 | 68.78 | 99% |
| 1565 | 2018-01-09 18:26:25 | 62.75 | 99% |
| 1316 | 2014-02-02 16:57:51 | 58.61 | 99% |
| 646 | 2013-09-11 09:13:47 | 47.83 | 97% |
| 360 | 2012-03-04 04:17:58 | 40.91 | 94% |