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 |
|---|---|---|---|
| 1920 | 2016-10-16 12:41:20 | 41.42 | 88% |
| 1598 | 2016-10-07 02:06:50 | 37.32 | 85% |
| 1168 | 2016-09-23 12:53:42 | 40.55 | 92% |