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 |
|---|---|---|---|
| 982 | 2014-01-08 18:36:25 | 74.40 | 94% |
| 245 | 2011-09-30 16:16:41 | 59.19 | 85% |
| 141 | 2011-09-28 19:42:36 | 61.25 | 87% |