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 |
|---|---|---|---|
| 381 | 2011-05-26 12:42:33 | 51.79 | 95% |
| 221 | 2011-05-24 07:29:28 | 54.51 | 97% |
| 147 | 2011-05-18 07:26:10 | 57.05 | 98% |