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 |
|---|---|---|---|
| 1872 | 2016-01-17 04:54:41 | 47.35 | 89% |
| 1288 | 2015-12-17 01:47:11 | 46.32 | 89% |
| 906 | 2015-12-04 05:53:40 | 43.74 | 93% |