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 |
|---|---|---|---|
| 27590 | 2019-06-22 16:12:53 | 120.63 | 99% |
| 4041 | 2018-09-16 17:39:48 | 66.90 | 96% |
| 2151 | 2018-08-30 20:13:48 | 52.40 | 93% |
| 2089 | 2018-08-30 18:00:00 | 52.30 | 93% |
| 204 | 2018-07-22 12:45:08 | 38.34 | 95% |