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 |
|---|---|---|---|
| 517 | 2013-09-21 04:37:25 | 68.31 | 96% |
| 271 | 2013-09-17 02:06:08 | 51.33 | 94% |
| 229 | 2013-09-17 00:46:43 | 54.25 | 95% |