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 |
|---|---|---|---|
| 3370 | 2016-10-16 01:41:38 | 80.15 | 94% |
| 2822 | 2016-09-07 02:40:00 | 83.83 | 96% |
| 2019 | 2016-05-28 00:46:45 | 75.81 | 95% |
| 1855 | 2016-05-10 02:21:04 | 78.21 | 96% |
| 613 | 2016-04-05 01:04:55 | 64.85 | 93% |
| 370 | 2016-03-31 15:44:53 | 69.16 | 95% |