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 |
|---|---|---|---|
| 722 | 2014-02-06 13:29:06 | 55.39 | 92% |
| 328 | 2013-12-22 06:21:53 | 57.07 | 96% |
| 44 | 2012-10-18 06:11:25 | 53.67 | 96% |