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 |
|---|---|---|---|
| 1120 | 2012-07-23 18:34:00 | 42.13 | 90% |
| 544 | 2011-08-07 18:13:30 | 41.15 | 91% |
| 170 | 2011-02-07 20:26:25 | 38.49 |