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 |
|---|---|---|---|
| 945 | 2012-05-30 08:44:27 | 51.58 | 97% |
| 515 | 2012-03-11 00:59:37 | 40.35 | 94% |
| 31 | 2011-06-26 14:41:55 | 37.27 | 96% |