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 |
|---|---|---|---|
| 630 | 2015-02-04 14:27:42 | 61.30 | 96% |
| 536 | 2014-10-25 02:10:45 | 76.92 | 97% |
| 351 | 2014-09-21 17:42:29 | 70.65 | 93% |