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 |
|---|---|---|---|
| 1398 | 2016-05-09 12:54:49 | 72.04 | 96% |
| 1376 | 2016-05-07 10:31:17 | 62.92 | 88% |
| 376 | 2015-06-20 09:00:19 | 59.85 | 89% |
| 44 | 2015-03-17 11:52:14 | 48.73 | 86% |