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 |
|---|---|---|---|
| 233 | 2012-01-30 17:09:17 | 61.56 | 88% |
| 102 | 2012-01-08 17:06:49 | 61.39 | 86% |
| 98 | 2012-01-08 17:02:30 | 63.60 | 89% |