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 |
|---|---|---|---|
| 2066 | 2016-05-23 09:44:18 | 76.65 | 96% |
| 970 | 2015-04-04 11:29:53 | 49.57 | 91% |
| 199 | 2015-03-17 14:06:08 | 61.35 | 93% |
| 27 | 2015-03-10 09:45:04 | 46.63 | 91% |