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 |
|---|---|---|---|
| 1019 | 2012-06-22 16:03:03 | 61.61 | 90% |
| 491 | 2011-10-29 13:55:55 | 46.80 | 90% |
| 456 | 2011-09-15 23:18:11 | 51.34 | 90% |