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 |
|---|---|---|---|
| 1840 | 2014-02-02 09:33:30 | 68.47 | 96% |
| 1605 | 2014-01-19 16:15:52 | 69.69 | 97% |
| 709 | 2013-12-21 15:39:52 | 52.24 | 90% |