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 |
|---|---|---|---|
| 677 | 2013-10-11 14:42:47 | 68.13 | 96% |
| 217 | 2013-08-09 13:14:28 | 56.01 | 92% |
| 198 | 2013-08-09 11:13:59 | 68.69 | 96% |
| 77 | 2013-07-30 12:49:28 | 63.81 | 90% |