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 |
|---|---|---|---|
| 3527 | 2019-03-07 10:52:03 | 71.61 | 98% |
| 2617 | 2016-09-13 13:43:39 | 73.76 | 96% |
| 2250 | 2015-08-10 11:39:44 | 70.60 | 96% |
| 1466 | 2014-09-17 13:06:43 | 68.81 | 94% |
| 497 | 2014-03-12 14:40:02 | 75.59 | 97% |
| 57 | 2013-04-19 12:16:24 | 63.93 | 94% |