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 |
|---|---|---|---|
| 972 | 2013-04-20 21:32:22 | 82.51 | 93% |
| 298 | 2013-03-17 03:44:37 | 73.45 | 91% |
| 166 | 2012-12-26 20:29:28 | 66.18 | 93% |