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 |
|---|---|---|---|
| 4788 | 2019-10-15 09:03:25 | 61.66 | 95% |
| 3985 | 2012-10-03 13:49:43 | 64.12 | 95% |
| 3125 | 2011-06-30 17:26:06 | 57.70 | 93% |
| 1724 | 2011-04-19 13:16:49 | 51.18 | |
| 536 | 2011-03-16 20:01:45 | 37.60 |