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 |
|---|---|---|---|
| 322 | 2012-09-28 23:03:47 | 40.01 | 94% |
| 304 | 2012-09-23 20:15:05 | 38.82 | 91% |
| 110 | 2012-07-27 19:59:30 | 25.81 | 84% |