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 |
|---|---|---|---|
| 744 | 2014-01-03 10:24:54 | 52.76 | 95% |
| 715 | 2014-01-02 17:27:49 | 52.32 | 96% |
| 566 | 2013-12-18 06:18:55 | 42.98 | 94% |
| 407 | 2013-12-07 16:50:20 | 42.59 | 97% |
| 315 | 2013-12-02 17:05:29 | 37.23 | 89% |