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 |
|---|---|---|---|
| 38649 | 2019-04-03 22:32:13 | 82.52 | 97% |
| 29619 | 2018-12-16 10:47:10 | 102.66 | 97% |
| 26067 | 2018-11-30 23:04:50 | 82.46 | 99% |
| 14529 | 2018-06-06 00:30:12 | 68.23 | 97% |
| 5568 | 2018-01-10 22:36:30 | 63.09 | 98% |