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 |
|---|---|---|---|
| 1028 | 2012-01-19 19:09:43 | 56.68 | 92% |
| 664 | 2011-06-10 20:59:04 | 59.56 | 96% |
| 463 | 2011-04-14 09:05:39 | 53.45 | |
| 238 | 2011-03-01 15:04:09 | 48.76 |