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 |
|---|---|---|---|
| 1557 | 2015-04-22 16:00:45 | 51.92 | 84% |
| 747 | 2014-11-20 17:26:02 | 56.17 | 90% |
| 708 | 2014-11-18 16:04:02 | 55.40 | 89% |
| 355 | 2014-10-02 18:53:13 | 50.89 | 87% |