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 |
|---|---|---|---|
| 2155 | 2020-05-05 16:11:15 | 53.67 | 98% |
| 1192 | 2012-01-04 15:00:40 | 39.77 | 94% |
| 478 | 2011-08-13 10:09:25 | 36.10 | 90% |
| 337 | 2011-08-05 05:38:46 | 29.32 | 89% |
| 335 | 2011-08-05 05:34:10 | 31.97 | 92% |