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 |
|---|---|---|---|
| 1258 | 2011-11-21 18:37:51 | 44.43 | 99% |
| 363 | 2011-10-31 19:06:32 | 53.62 | 94% |
| 324 | 2011-10-31 17:49:34 | 44.78 | 99% |