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 |
|---|---|---|---|
| 1152 | 2012-11-25 04:09:51 | 44.41 | 87% |
| 1098 | 2012-11-22 20:22:53 | 52.70 | 92% |
| 1011 | 2012-11-17 00:34:34 | 48.24 | 91% |