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 |
|---|---|---|---|
| 2914 | 2014-07-13 17:35:24 | 66.09 | 92% |
| 2163 | 2011-08-09 16:04:40 | 69.14 | 94% |
| 2084 | 2011-07-14 20:10:08 | 71.81 | 95% |
| 975 | 2011-05-04 12:29:55 | 62.72 | 91% |