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 |
|---|---|---|---|
| 688 | 2012-06-09 22:44:58 | 66.98 | 93% |
| 513 | 2012-05-24 21:14:05 | 54.65 | 94% |
| 289 | 2012-05-06 22:10:29 | 57.54 | 96% |