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 |
|---|---|---|---|
| 1061 | 2013-08-15 17:44:21 | 62.04 | 97% |
| 817 | 2013-08-12 17:15:19 | 69.50 | 97% |
| 254 | 2013-07-24 18:11:32 | 62.35 | 98% |