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 |
|---|---|---|---|
| 1938 | 2013-01-25 20:48:58 | 63.68 | 94% |
| 1908 | 2013-01-25 19:41:06 | 53.72 | 88% |
| 1802 | 2013-01-18 04:33:11 | 55.00 | 91% |