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 |
|---|---|---|---|
| 1899 | 2012-10-27 17:15:27 | 49.50 | 92% |
| 677 | 2012-05-19 15:54:52 | 32.90 | 85% |
| 530 | 2012-05-08 23:23:30 | 33.81 | 86% |