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 |
|---|---|---|---|
| 18362 | 2018-01-26 20:17:52 | 179.86 | 99% |
| 3322 | 2010-08-28 01:29:10 | 193.52 | |
| 2300 | 2010-07-08 02:02:34 | 194.28 | |
| 998 | 2010-03-16 17:15:51 | 177.69 | |
| 590 | 2010-02-15 17:26:20 | 171.59 | |
| 567 | 2010-02-13 15:59:50 | 171.02 | |
| 210 | 2010-01-06 03:04:25 | 153.60 |