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 |
|---|---|---|---|
| 272 | 2012-06-07 22:06:13 | 68.06 | 94% |
| 145 | 2012-04-03 22:33:52 | 57.79 | 93% |
| 54 | 2012-03-15 18:04:32 | 63.23 | 96% |