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 |
|---|---|---|---|
| 2062 | 2014-02-08 11:51:37 | 107.58 | 97% |
| 1992 | 2013-12-18 11:09:07 | 92.70 | 94% |