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 |
|---|---|---|---|
| 5576 | 2018-01-29 20:24:29 | 80.20 | 97% |
| 3519 | 2017-08-25 10:46:33 | 64.01 | 94% |
| 2809 | 2017-06-29 11:41:53 | 66.44 | 95% |
| 1284 | 2016-12-04 15:40:11 | 57.73 | 86% |
| 835 | 2016-11-29 09:44:33 | 39.26 | 78% |
| 690 | 2016-11-28 13:57:03 | 53.49 | 85% |