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 |
|---|---|---|---|
| 2982 | 2017-11-16 23:28:31 | 64.12 | 94% |
| 2802 | 2017-11-01 01:27:26 | 64.99 | 94% |
| 1474 | 2017-06-04 17:35:08 | 55.03 | 95% |
| 836 | 2016-01-30 17:20:46 | 41.62 | 87% |
| 40 | 2015-11-10 01:19:03 | 28.45 | 83% |