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 |
|---|---|---|---|
| 3931 | 2017-07-31 11:57:41 | 73.17 | 98% |
| 2345 | 2013-02-26 07:24:44 | 67.32 | 89% |
| 1226 | 2012-10-26 04:23:09 | 66.21 | 92% |
| 1130 | 2012-10-20 07:47:17 | 63.24 | 91% |
| 827 | 2012-09-13 15:59:15 | 62.80 | 91% |
| 683 | 2012-09-06 04:39:11 | 65.19 | 95% |