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 |
|---|---|---|---|
| 5975 | 2016-04-05 03:33:57 | 71.38 | 96% |
| 2574 | 2015-05-22 02:21:40 | 69.72 | 97% |
| 2067 | 2015-04-22 04:29:46 | 65.60 | 97% |
| 1391 | 2015-03-10 06:05:04 | 59.49 | 97% |