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 |
|---|---|---|---|
| 1195 | 2011-12-16 14:53:25 | 56.21 | 93% |
| 706 | 2011-09-22 05:16:18 | 56.07 | 95% |
| 261 | 2011-09-06 11:50:35 | 52.31 | 96% |