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 |
|---|---|---|---|
| 1844 | 2011-10-05 05:00:16 | 38.57 | 86% |
| 1491 | 2011-10-03 03:24:51 | 39.43 | 91% |
| 1404 | 2011-09-30 09:24:33 | 33.70 | 83% |
| 1370 | 2011-09-30 05:52:41 | 33.05 | 86% |