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 |
|---|---|---|---|
| 8530 | 2017-04-08 01:01:12 | 91.37 | 97% |
| 6779 | 2014-06-26 09:41:56 | 94.98 | 97% |
| 6133 | 2014-06-16 10:52:04 | 77.84 | 93% |
| 2985 | 2014-05-17 03:11:10 | 80.36 | 93% |
| 2055 | 2014-05-09 06:37:27 | 88.78 | 96% |
| 1695 | 2014-05-07 05:13:06 | 65.11 | 92% |