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 |
|---|---|---|---|
| 1083 | 2014-06-20 20:05:10 | 65.94 | 93% |
| 510 | 2013-10-11 12:17:53 | 64.48 | 92% |
| 395 | 2013-10-06 20:04:54 | 66.40 | 95% |
| 258 | 2013-05-25 21:41:53 | 69.32 | 93% |
| 51 | 2013-05-11 20:00:54 | 70.01 | 95% |