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 |
|---|---|---|---|
| 677 | 2014-07-17 11:51:28 | 59.78 | 94% |
| 543 | 2014-06-26 11:44:17 | 55.68 | 92% |
| 305 | 2014-06-04 08:15:46 | 55.49 | 95% |
| 135 | 2014-04-30 13:29:27 | 54.95 | 95% |