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 |
|---|---|---|---|
| 470 | 2015-03-15 14:52:13 | 59.27 | 94% |
| 279 | 2013-10-28 18:16:38 | 64.51 | 96% |
| 209 | 2013-10-24 05:11:18 | 55.20 | 90% |