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 |
|---|---|---|---|
| 910 | 2011-11-11 02:27:05 | 40.74 | 98% |
| 753 | 2011-11-04 19:27:15 | 42.81 | 95% |
| 426 | 2011-08-30 18:32:38 | 35.67 | 93% |