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 |
|---|---|---|---|
| 599 | 2012-11-06 07:23:50 | 64.63 | 93% |
| 401 | 2012-11-02 16:52:22 | 65.67 | 93% |
| 9 | 2012-10-23 09:46:03 | 62.23 | 93% |