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 |
|---|---|---|---|
| 1514 | 2013-08-22 11:53:52 | 67.86 | 94% |
| 904 | 2013-08-03 13:44:12 | 59.34 | 93% |
| 666 | 2013-07-24 20:45:07 | 64.38 | 96% |