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 |
|---|---|---|---|
| 1513 | 2011-08-18 19:14:43 | 70.84 | 95% |
| 1172 | 2011-05-09 22:33:01 | 67.80 | 92% |
| 1102 | 2011-05-09 19:15:52 | 75.43 | 97% |