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 |
|---|---|---|---|
| 1075 | 2012-05-12 21:37:11 | 56.70 | 96% |
| 912 | 2012-05-07 18:35:45 | 47.55 | 91% |
| 200 | 2012-04-22 16:21:55 | 42.36 | 94% |