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 |
|---|---|---|---|
| 18818 | 2017-02-12 16:52:25 | 107.18 | 97% |
| 6883 | 2012-01-08 19:51:03 | 93.15 | 96% |
| 5950 | 2011-11-28 22:05:13 | 77.55 | 93% |