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 |
|---|---|---|---|
| 986 | 2012-07-06 10:11:06 | 48.26 | 78% |
| 561 | 2012-06-16 16:37:23 | 59.26 | 83% |
| 269 | 2012-06-06 08:58:24 | 62.59 | 84% |