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 |
|---|---|---|---|
| 881 | 2014-12-23 23:55:26 | 58.48 | 91% |
| 647 | 2014-12-11 18:39:49 | 57.47 | 89% |
| 155 | 2014-11-18 16:46:32 | 48.91 | 91% |