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 |
|---|---|---|---|
| 4505 | 2017-01-20 00:56:36 | 69.32 | 93% |
| 2891 | 2013-07-18 13:59:45 | 70.76 | 92% |
| 2372 | 2013-06-26 14:02:07 | 65.62 | 90% |
| 1482 | 2013-06-17 13:41:35 | 64.04 | 90% |
| 1476 | 2013-06-17 13:33:49 | 60.01 | 88% |