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 |
|---|---|---|---|
| 2098 | 2014-05-31 18:43:28 | 55.20 | 94% |
| 1122 | 2011-02-05 16:49:30 | 65.16 | |
| 723 | 2011-01-22 11:05:52 | 54.51 | |
| 91 | 2010-12-19 14:07:23 | 46.14 |