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 |
|---|---|---|---|
| 949 | 2011-12-14 13:30:34 | 40.39 | 93% |
| 482 | 2011-10-01 15:38:38 | 40.16 | 96% |
| 263 | 2011-09-03 15:56:47 | 37.63 | 94% |
| 47 | 2011-08-19 12:26:47 | 35.43 | 96% |