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 |
|---|---|---|---|
| 945 | 2012-01-08 20:30:01 | 48.32 | 92% |
| 849 | 2012-01-08 06:30:22 | 35.11 | 89% |
| 179 | 2011-12-13 17:59:16 | 52.67 | 90% |