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 |
|---|---|---|---|
| 1532 | 2012-12-30 22:24:19 | 72.17 | 96% |
| 662 | 2011-05-04 01:48:34 | 59.78 | 94% |
| 521 | 2010-12-26 02:04:24 | 49.57 | |
| 166 | 2010-10-06 21:15:18 | 47.55 |