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 |
|---|---|---|---|
| 189 | 2014-07-16 22:15:32 | 54.54 | 85% |
| 122 | 2014-07-14 13:05:09 | 60.15 | 90% |
| 44 | 2014-06-24 06:34:05 | 52.46 | 90% |