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 |
|---|---|---|---|
| 666 | 2011-10-21 13:43:51 | 59.68 | 95% |
| 579 | 2011-10-05 08:35:15 | 43.05 | 88% |
| 297 | 2010-05-17 01:13:48 | 32.27 |