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 |
|---|---|---|---|
| 1080 | 2012-04-09 16:13:48 | 66.41 | 95% |
| 1076 | 2012-04-09 16:09:15 | 65.08 | 95% |
| 3 | 2012-03-23 23:40:35 | 44.63 | 90% |