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 |
|---|---|---|---|
| 10669 | 2019-02-07 04:31:31 | 96.36 | 99% |
| 3061 | 2016-01-26 05:05:06 | 86.67 | 96% |
| 1256 | 2015-11-04 19:29:03 | 71.75 | 90% |
| 284 | 2015-06-01 18:32:28 | 70.18 | 95% |
| 277 | 2015-05-30 20:12:08 | 68.03 | 95% |