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 |
|---|---|---|---|
| 1553 | 2014-07-31 12:53:31 | 77.24 | 97% |
| 968 | 2012-09-03 09:24:36 | 67.79 | 93% |
| 943 | 2012-09-03 03:50:57 | 58.39 | 89% |
| 301 | 2012-08-26 13:58:58 | 57.22 | 89% |