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 |
|---|---|---|---|
| 1128 | 2011-10-12 02:04:11 | 51.73 | 90% |
| 556 | 2011-09-17 06:53:42 | 55.83 | 93% |
| 105 | 2011-08-20 04:40:08 | 46.13 | 90% |