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 |
|---|---|---|---|
| 2025 | 2013-11-11 18:58:30 | 82.71 | 99% |
| 1174 | 2013-01-09 10:55:14 | 68.36 | 93% |
| 532 | 2012-12-24 18:05:20 | 62.85 | 93% |
| 392 | 2012-12-09 15:57:38 | 65.99 | 94% |
| 119 | 2012-11-27 16:11:29 | 59.16 | 92% |