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 |
|---|---|---|---|
| 9726 | 2018-06-16 13:22:29 | 57.47 | 96% |
| 6351 | 2018-04-22 02:53:25 | 56.51 | 98% |
| 2217 | 2017-08-27 16:04:24 | 57.32 | 99% |
| 1773 | 2017-06-17 18:55:16 | 46.90 | 96% |