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 |
|---|---|---|---|
| 4037 | 2018-05-09 09:06:14 | 55.74 | 96% |
| 3858 | 2016-09-14 13:03:43 | 53.67 | 93% |
| 2542 | 2012-07-31 19:20:00 | 56.83 | 94% |
| 1468 | 2012-03-26 16:56:18 | 57.07 | 95% |
| 920 | 2012-03-12 13:35:42 | 55.08 | 96% |
| 711 | 2012-03-10 20:48:41 | 54.07 | 95% |