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 |
|---|---|---|---|
| 8163 | 2021-08-23 02:38:03 | 84.76 | 97% |
| 3663 | 2014-09-18 10:48:00 | 79.79 | 92% |
| 2247 | 2014-03-12 12:35:04 | 87.64 | 97% |
| 1948 | 2014-02-22 09:48:46 | 86.61 | 98% |
| 199 | 2012-03-07 14:17:20 | 81.02 | 98% |