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 |
|---|---|---|---|
| 317 | 2013-03-22 16:38:01 | 87.61 | 98% |
| 299 | 2013-03-22 11:38:36 | 64.69 | 93% |
| 137 | 2013-03-19 07:37:05 | 80.07 | 95% |