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 |
|---|---|---|---|
| 1546 | 2011-07-30 12:54:34 | 38.65 | 94% |
| 1529 | 2011-07-19 23:59:36 | 37.50 | 93% |
| 443 | 2011-06-15 19:34:01 | 29.85 | 93% |