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 |
|---|---|---|---|
| 383 | 2012-07-19 17:32:49 | 36.49 | 93% |
| 244 | 2012-07-02 16:50:23 | 28.98 | 90% |
| 154 | 2012-06-24 13:34:00 | 29.94 | 91% |