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 |
|---|---|---|---|
| 1439 | 2019-05-28 18:06:27 | 76.21 | 98% |
| 1078 | 2014-01-19 03:47:28 | 52.34 | 92% |
| 847 | 2013-10-24 15:45:56 | 42.11 | 90% |
| 747 | 2013-10-06 09:17:53 | 47.64 | 93% |
| 463 | 2013-09-08 12:19:37 | 48.60 | 94% |