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 |
|---|---|---|---|
| 864 | 2013-11-28 10:21:37 | 66.54 | 95% |
| 801 | 2013-11-01 11:16:06 | 73.17 | 97% |
| 71 | 2013-03-10 13:37:53 | 55.32 | 94% |