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 |
|---|---|---|---|
| 177110 | 2018-07-12 07:57:27 | 130.51 | 99% |
| 111279 | 2017-06-16 02:53:21 | 79.37 | 97% |
| 52365 | 2016-07-26 07:47:37 | 108.84 | 99% |
| 36259 | 2016-03-18 23:41:36 | 61.26 | 100% |
| 17020 | 2015-10-18 23:24:59 | 115.06 | 97% |