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 |
|---|---|---|---|
| 4562 | 2018-07-31 23:42:33 | 67.89 | 98% |
| 3658 | 2012-07-24 18:33:53 | 72.99 | 98% |
| 3520 | 2009-11-29 09:23:10 | 68.14 | |
| 3487 | 2009-10-27 20:26:53 | 62.81 | |
| 3427 | 2009-10-18 18:32:58 | 62.54 |