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 |
|---|---|---|---|
| 1028 | 2013-07-23 14:59:55 | 42.31 | 93% |
| 988 | 2013-06-12 04:15:02 | 39.28 | 88% |
| 113 | 2013-04-26 16:07:45 | 36.74 | 91% |