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 |
|---|---|---|---|
| 1304 | 2014-09-02 20:58:23 | 75.87 | 94% |
| 1189 | 2014-08-28 18:42:02 | 70.90 | 93% |
| 216 | 2014-06-16 21:56:40 | 69.86 | 96% |