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 |
|---|---|---|---|
| 4417 | 2018-03-05 00:36:56 | 78.27 | 96% |
| 2713 | 2017-11-03 23:16:20 | 63.10 | 95% |
| 1757 | 2017-06-10 18:05:16 | 54.24 | 94% |
| 1670 | 2017-05-13 21:57:20 | 55.93 | 90% |
| 1409 | 2017-04-29 18:05:10 | 55.14 | 89% |
| 1379 | 2017-04-27 23:31:38 | 60.99 | 92% |