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 |
|---|---|---|---|
| 333 | 2013-02-21 17:44:54 | 51.53 | 88% |
| 121 | 2013-01-23 00:25:12 | 52.65 | 89% |
| 2 | 2013-01-10 19:04:51 | 50.09 | 90% |