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 |
|---|---|---|---|
| 11509 | 2017-09-22 00:24:25 | 84.59 | 100% |
| 10524 | 2014-01-15 18:28:50 | 100.36 | 100% |
| 2870 | 2013-04-25 17:50:13 | 95.14 | 98% |
| 446 | 2013-03-30 22:03:35 | 89.88 | 100% |
| 210 | 2013-03-20 21:04:36 | 89.61 | 98% |