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 |
|---|---|---|---|
| 1290 | 2013-08-24 10:10:49 | 64.36 | 90% |
| 438 | 2013-07-31 08:57:14 | 58.98 | 95% |
| 191 | 2013-07-04 11:39:47 | 53.60 | 89% |