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 |
|---|---|---|---|
| 1460 | 2016-07-31 16:29:02 | 55.47 | 90% |
| 825 | 2016-03-15 15:02:25 | 55.35 | 92% |
| 534 | 2016-02-09 14:36:01 | 50.07 | 90% |
| 453 | 2016-02-05 13:44:12 | 57.99 | 96% |