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 |
|---|---|---|---|
| 2234 | 2011-10-17 12:37:31 | 83.39 | 89% |
| 2021 | 2011-10-12 13:06:54 | 76.49 | 86% |
| 1360 | 2011-09-19 07:00:07 | 82.32 | 91% |
| 1326 | 2011-09-16 10:23:42 | 92.12 | 96% |