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 |
|---|---|---|---|
| 2079 | 2015-07-23 10:59:45 | 82.63 | 96% |
| 911 | 2013-10-08 17:03:36 | 76.15 | 97% |
| 734 | 2013-10-02 19:17:58 | 69.06 | 96% |
| 482 | 2013-09-26 23:31:32 | 58.81 | 89% |
| 149 | 2013-09-05 13:28:53 | 54.41 | 92% |