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 |
|---|---|---|---|
| 1623 | 2013-01-19 06:13:19 | 86.27 | 99% |
| 1036 | 2012-01-05 10:27:07 | 76.03 | 91% |
| 994 | 2011-12-30 07:32:08 | 75.23 | 95% |