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 |
|---|---|---|---|
| 2022 | 2012-02-03 05:11:59 | 70.01 | 94% |
| 403 | 2009-10-16 23:18:41 | 55.55 | |
| 262 | 2009-09-17 23:29:12 | 57.38 | |
| 192 | 2009-09-10 20:10:56 | 57.94 |