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 |
|---|---|---|---|
| 1005 | 2012-04-02 19:07:13 | 76.89 | 91% |
| 733 | 2012-02-07 15:15:32 | 76.02 | 96% |
| 388 | 2012-01-05 20:54:47 | 55.69 | 92% |