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 |
|---|---|---|---|
| 3366 | 2017-09-22 01:34:07 | 70.81 | 98% |
| 3249 | 2017-08-15 02:57:47 | 65.70 | 96% |
| 3140 | 2017-06-21 03:19:39 | 61.40 | 96% |
| 1303 | 2016-09-17 18:29:25 | 67.78 | 93% |
| 957 | 2016-08-12 21:55:34 | 66.11 | 92% |
| 607 | 2016-07-24 16:58:35 | 58.05 | 91% |