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 |
|---|---|---|---|
| 489 | 2012-07-14 13:36:44 | 62.10 | 94% |
| 400 | 2011-12-17 08:41:05 | 61.25 | 92% |
| 282 | 2011-02-05 16:57:15 | 54.26 |