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 |
|---|---|---|---|
| 331 | 2013-05-31 05:47:53 | 70.03 | 97% |
| 262 | 2013-05-28 02:42:26 | 60.02 | 88% |
| 259 | 2013-05-28 02:38:37 | 63.77 | 93% |