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 |
|---|---|---|---|
| 597 | 2013-01-29 05:06:44 | 56.57 | 94% |
| 531 | 2013-01-27 19:22:41 | 59.00 | 95% |
| 293 | 2013-01-22 21:30:28 | 50.05 | 95% |