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 |
|---|---|---|---|
| 2758 | 2012-09-17 03:09:58 | 80.20 | 95% |
| 1203 | 2011-07-02 11:08:31 | 67.87 | 94% |
| 416 | 2011-03-23 13:36:54 | 72.02 |