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 |
|---|---|---|---|
| 1555 | 2013-06-24 15:07:17 | 50.38 | 94% |
| 1190 | 2012-08-27 14:06:36 | 47.34 | 91% |
| 828 | 2012-08-17 20:52:36 | 48.16 | 94% |
| 776 | 2012-08-17 00:18:11 | 48.11 | 96% |
| 565 | 2012-08-09 09:18:04 | 48.67 | 98% |