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 |
|---|---|---|---|
| 948 | 2012-10-30 06:19:55 | 51.95 | 96% |
| 650 | 2011-12-28 09:35:37 | 54.67 | 97% |
| 79 | 2010-11-19 07:16:26 | 36.30 |