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 |
|---|---|---|---|
| 563 | 2011-06-08 16:45:05 | 70.64 | 96% |
| 361 | 2011-05-28 11:48:04 | 70.14 | 97% |
| 72 | 2011-05-17 17:41:23 | 57.26 | 93% |