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 |
|---|---|---|---|
| 1697 | 2014-04-06 13:17:03 | 74.22 | 96% |
| 1496 | 2012-08-05 15:23:41 | 69.07 | 96% |
| 773 | 2012-03-31 20:03:30 | 57.36 | 91% |