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 |
|---|---|---|---|
| 7644 | 2017-07-05 18:11:28 | 49.90 | 96% |
| 7429 | 2017-07-02 19:26:07 | 52.86 | 96% |
| 4523 | 2017-06-05 11:19:34 | 42.32 | 96% |
| 3727 | 2017-05-26 19:39:56 | 41.54 | 93% |
| 2298 | 2017-05-11 18:26:04 | 33.95 | 92% |