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 |
|---|---|---|---|
| 6138 | 2018-05-07 12:32:51 | 70.09 | 97% |
| 5667 | 2018-03-11 21:23:29 | 65.96 | 97% |
| 4607 | 2018-01-29 14:19:29 | 63.45 | 95% |
| 2841 | 2017-12-02 14:59:45 | 67.30 | 96% |