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 |
|---|---|---|---|
| 457 | 2016-09-26 17:39:47 | 72.00 | 95% |
| 228 | 2015-02-24 18:05:02 | 61.20 | 97% |
| 130 | 2015-02-22 15:06:32 | 55.10 | 92% |