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 |
|---|---|---|---|
| 1049 | 2011-10-27 23:05:48 | 61.20 | 90% |
| 997 | 2011-10-23 13:27:20 | 67.62 | 96% |
| 350 | 2011-03-23 22:37:57 | 27.52 |