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 |
|---|---|---|---|
| 990 | 2013-07-24 03:12:21 | 38.88 | 90% |
| 848 | 2013-04-16 02:55:52 | 38.24 | 91% |
| 374 | 2013-03-10 15:28:45 | 32.24 | 90% |