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 |
|---|---|---|---|
| 1237 | 2013-12-21 23:01:51 | 38.36 | 96% |
| 717 | 2013-07-30 21:06:25 | 34.52 | 94% |
| 517 | 2013-07-17 18:49:54 | 30.73 | 94% |