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 |
|---|---|---|---|
| 2460 | 2013-11-26 10:37:19 | 97.68 | 99% |
| 2387 | 2013-11-25 12:11:04 | 83.49 | 92% |
| 975 | 2013-08-27 11:47:27 | 88.91 | 94% |