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 |
|---|---|---|---|
| 1650 | 2013-06-17 17:00:05 | 78.11 | 90% |
| 1648 | 2013-06-17 16:51:59 | 72.31 | 91% |
| 1646 | 2013-06-17 16:21:17 | 74.93 | 93% |