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 |
|---|---|---|---|
| 1527 | 2020-02-19 07:38:20 | 73.20 | 96% |
| 1234 | 2016-11-10 14:20:04 | 61.60 | 95% |
| 646 | 2012-01-09 03:19:53 | 69.08 | 96% |
| 96 | 2011-03-15 09:14:07 | 55.59 | |
| 95 | 2011-03-15 09:10:11 | 56.57 |