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 |
|---|---|---|---|
| 426 | 2013-08-21 03:19:08 | 72.31 | 92% |
| 174 | 2012-02-05 03:17:50 | 66.39 | 89% |
| 108 | 2012-01-31 06:34:07 | 71.74 | 95% |