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 |
|---|---|---|---|
| 1289 | 2013-07-21 02:58:23 | 44.95 | 84% |
| 1088 | 2013-07-11 03:08:54 | 47.58 | 83% |
| 396 | 2013-06-29 04:37:01 | 46.19 | 87% |