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 |
|---|---|---|---|
| 860 | 2013-06-01 07:12:47 | 67.76 | 93% |
| 836 | 2013-05-31 16:27:03 | 71.35 | 97% |
| 151 | 2012-02-05 11:28:13 | 60.12 | 92% |