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 |
|---|---|---|---|
| 12599 | 2013-09-26 13:31:58 | 83.25 | 97% |
| 12297 | 2013-09-22 11:46:31 | 84.20 | 97% |
| 10273 | 2011-12-11 09:39:32 | 76.53 | 97% |