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 |
|---|---|---|---|
| 655 | 2014-05-14 21:02:10 | 56.31 | 93% |
| 633 | 2014-03-31 02:50:24 | 60.53 | 93% |
| 203 | 2012-09-04 23:34:31 | 54.09 | 94% |