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 |
|---|---|---|---|
| 799 | 2014-11-10 03:11:23 | 48.06 | 90% |
| 636 | 2014-10-13 07:48:07 | 47.22 | 91% |
| 415 | 2014-06-11 08:29:12 | 40.02 | 89% |
| 313 | 2013-12-09 09:11:17 | 33.98 | 89% |