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 |
|---|---|---|---|
| 1172 | 2014-10-29 08:26:34 | 59.01 | 96% |
| 746 | 2014-04-28 12:31:36 | 47.21 | 92% |
| 71 | 2014-03-12 14:47:23 | 35.91 | 90% |