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 |
|---|---|---|---|
| 1895 | 2015-01-02 22:47:43 | 61.10 | 100% |
| 1303 | 2014-01-17 22:16:55 | 54.04 | 90% |
| 1056 | 2013-12-16 18:00:18 | 62.08 | 93% |