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 |
|---|---|---|---|
| 845 | 2011-09-17 18:21:14 | 71.22 | 96% |
| 740 | 2011-08-23 19:23:26 | 57.38 | 93% |
| 2 | 2011-06-15 19:43:55 | 59.09 | 96% |