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 |
|---|---|---|---|
| 1365 | 2014-08-19 12:32:03 | 34.17 | 97% |
| 828 | 2014-07-14 13:05:51 | 29.50 | 96% |
| 562 | 2014-06-26 02:24:51 | 28.07 | 91% |
| 252 | 2014-06-13 12:53:45 | 28.66 | 94% |