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 |
|---|---|---|---|
| 1787 | 2014-08-12 16:58:21 | 83.32 | 95% |
| 810 | 2013-08-05 14:05:35 | 78.95 | 96% |
| 74 | 2012-07-11 08:27:53 | 62.82 | 94% |