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 |
|---|---|---|---|
| 928 | 2012-09-18 01:29:06 | 34.65 | 95% |
| 405 | 2012-07-31 02:06:03 | 32.70 | 94% |
| 356 | 2012-07-25 01:27:44 | 31.23 | 94% |