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 |
|---|---|---|---|
| 1537 | 2013-09-20 16:56:27 | 46.96 | 94% |
| 1263 | 2013-09-13 18:49:23 | 40.71 | 92% |
| 976 | 2013-04-29 01:48:49 | 47.39 | 94% |
| 937 | 2013-04-26 06:04:40 | 42.57 | 95% |