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 |
|---|---|---|---|
| 662 | 2014-03-13 17:26:00 | 53.20 | 95% |
| 537 | 2014-03-09 14:50:56 | 46.68 | 89% |
| 297 | 2013-10-13 21:47:13 | 40.58 | 88% |