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 |
|---|---|---|---|
| 707 | 2011-09-12 02:06:26 | 49.19 | 81% |
| 690 | 2011-09-09 10:05:48 | 53.09 | 87% |
| 424 | 2011-07-23 03:25:52 | 43.41 | 85% |