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 |
|---|---|---|---|
| 2548 | 2015-12-06 11:36:45 | 68.64 | 92% |
| 1733 | 2012-02-16 08:18:07 | 78.00 | 98% |
| 1570 | 2012-02-12 12:44:03 | 59.06 | 94% |