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 |
|---|---|---|---|
| 387 | 2011-10-23 05:20:42 | 64.42 | 93% |
| 138 | 2011-08-05 04:45:02 | 65.55 | 96% |
| 97 | 2011-08-03 22:09:13 | 59.82 | 95% |