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 |
|---|---|---|---|
| 1522 | 2015-12-09 10:34:41 | 74.13 | 95% |
| 1373 | 2015-11-05 14:02:43 | 63.19 | 97% |
| 620 | 2014-10-25 19:28:54 | 66.23 | 95% |
| 518 | 2014-08-22 08:34:44 | 61.39 | 91% |