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 |
|---|---|---|---|
| 125 | 2012-02-09 15:29:01 | 59.78 | 97% |
| 83 | 2012-02-07 15:30:07 | 56.53 | 95% |
| 13 | 2012-02-05 09:14:52 | 56.37 | 96% |