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 |
|---|---|---|---|
| 1360 | 2016-01-16 05:39:53 | 100.48 | 97% |
| 655 | 2016-01-02 16:53:50 | 102.65 | 97% |
| 583 | 2015-12-31 02:59:06 | 98.49 | 95% |