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 |
|---|---|---|---|
| 977 | 2013-07-06 03:20:18 | 65.06 | 95% |
| 761 | 2013-02-27 04:38:37 | 61.26 | 96% |
| 756 | 2013-02-27 04:32:59 | 62.64 | 97% |
| 728 | 2013-02-26 09:51:24 | 64.58 | 98% |
| 454 | 2013-02-15 02:21:37 | 61.46 | 96% |