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 |
|---|---|---|---|
| 518 | 2014-09-19 06:17:52 | 47.71 | 94% |
| 498 | 2014-09-12 07:30:28 | 42.89 | 93% |
| 361 | 2014-07-18 13:33:40 | 43.00 | 95% |