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 |
|---|---|---|---|
| 1364 | 2013-05-23 22:41:09 | 50.78 | 94% |
| 1189 | 2013-04-18 15:18:48 | 40.84 | 94% |
| 505 | 2013-03-26 20:55:24 | 50.28 | 95% |