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 |
|---|---|---|---|
| 807 | 2014-05-10 16:17:50 | 62.95 | 91% |
| 426 | 2012-02-06 07:30:58 | 80.85 | 96% |
| 13 | 2010-03-05 02:39:30 | 76.70 |