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 |
|---|---|---|---|
| 1668 | 2013-03-16 12:13:33 | 58.93 | 93% |
| 1488 | 2013-03-05 19:56:22 | 58.92 | 93% |
| 370 | 2013-02-02 07:09:37 | 53.49 | 91% |