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 |
|---|---|---|---|
| 5995 | 2016-08-19 01:15:46 | 93.44 | 94% |
| 1613 | 2013-04-14 17:45:05 | 69.35 | 89% |
| 747 | 2013-01-27 02:43:01 | 73.14 | 90% |