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 |
|---|---|---|---|
| 1750 | 2014-12-15 12:36:51 | 47.43 | 90% |
| 1137 | 2014-06-17 09:28:27 | 52.45 | 98% |
| 668 | 2014-03-25 11:54:05 | 50.79 | 92% |