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 |
|---|---|---|---|
| 1072 | 2014-01-24 15:57:11 | 50.00 | 94% |
| 882 | 2014-01-01 13:40:22 | 56.12 | 95% |
| 135 | 2013-02-11 07:57:52 | 54.57 | 96% |