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 |
|---|---|---|---|
| 1040 | 2011-08-15 19:46:54 | 61.48 | 92% |
| 730 | 2011-08-03 23:23:16 | 65.61 | 95% |
| 407 | 2011-07-29 22:56:22 | 69.26 | 98% |