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 |
|---|---|---|---|
| 1818 | 2014-01-30 11:35:53 | 69.15 | 92% |
| 36 | 2012-02-19 14:34:06 | 48.99 | 89% |
| 20 | 2012-02-12 03:37:15 | 47.28 | 89% |