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 |
|---|---|---|---|
| 1153 | 2013-07-28 18:26:10 | 66.09 | 97% |
| 713 | 2011-12-17 20:11:20 | 62.59 | 96% |
| 589 | 2011-05-21 09:51:22 | 57.33 | 91% |
| 120 | 2010-01-18 19:01:59 | 49.63 |