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 |
|---|---|---|---|
| 410 | 2011-11-26 11:39:03 | 37.13 | 87% |
| 193 | 2011-11-02 12:47:16 | 28.07 | 89% |
| 159 | 2011-11-01 11:15:19 | 31.60 | 89% |