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 |
|---|---|---|---|
| 3202 | 2023-08-14 12:24:19 | 91.26 | 98.6% |
| 1604 | 2015-01-23 22:37:42 | 71.84 | 97% |
| 902 | 2014-06-17 18:34:16 | 74.43 | 98% |
| 68 | 2014-01-09 21:06:21 | 55.07 | 97% |