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 |
|---|---|---|---|
| 2098 | 2015-05-11 03:17:19 | 62.00 | 92% |
| 1903 | 2015-04-27 23:31:35 | 57.29 | 90% |
| 1559 | 2015-04-11 19:20:41 | 57.67 | 91% |