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 |
|---|---|---|---|
| 2001 | 2013-12-23 11:50:16 | 66.85 | 94% |
| 1418 | 2013-11-11 12:13:47 | 65.71 | 92% |
| 49 | 2013-05-17 10:23:02 | 54.45 | 93% |