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 |
|---|---|---|---|
| 645 | 2013-05-23 07:22:26 | 50.81 | 94% |
| 298 | 2011-08-03 09:18:59 | 49.54 | 92% |
| 295 | 2011-08-03 09:14:48 | 51.31 | 93% |