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 |
|---|---|---|---|
| 1553 | 2013-05-13 13:36:11 | 53.74 | 94% |
| 948 | 2013-02-13 17:22:19 | 48.29 | 94% |
| 300 | 2013-01-14 07:07:11 | 49.58 | 98% |