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 |
|---|---|---|---|
| 1105 | 2012-10-18 22:08:22 | 57.59 | 95% |
| 1005 | 2012-10-17 21:41:11 | 56.53 | 93% |
| 759 | 2012-10-09 19:48:08 | 57.01 | 94% |