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 |
|---|---|---|---|
| 1300 | 2013-09-26 16:53:57 | 67.82 | 94% |
| 1212 | 2010-06-03 15:39:03 | 67.85 | |
| 1095 | 2010-01-23 17:23:57 | 63.58 |