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 |
|---|---|---|---|
| 632 | 2012-07-07 10:10:48 | 68.84 | 89% |
| 397 | 2012-04-03 03:29:39 | 59.19 | 88% |
| 61 | 2011-04-10 06:53:10 | 38.14 |