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 |
|---|---|---|---|
| 1026 | 2013-09-12 11:12:29 | 37.50 | 93% |
| 674 | 2012-12-10 03:54:19 | 41.92 | 97% |
| 466 | 2012-07-16 06:04:50 | 31.76 | 86% |