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 |
|---|---|---|---|
| 2588 | 2012-05-20 12:13:45 | 75.27 | 94% |
| 1738 | 2012-02-23 14:48:21 | 78.16 | 94% |
| 316 | 2011-06-19 17:22:00 | 65.40 | 90% |