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 |
|---|---|---|---|
| 3069 | 2015-02-26 04:07:22 | 78.45 | 93% |
| 2676 | 2015-01-18 04:18:41 | 85.39 | 96% |
| 2469 | 2014-12-31 11:09:46 | 90.03 | 98% |
| 2308 | 2014-12-22 06:14:43 | 77.68 | 93% |
| 1386 | 2014-10-30 06:22:40 | 83.20 | 96% |
| 1312 | 2014-10-27 05:58:41 | 78.21 | 94% |