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 |
|---|---|---|---|
| 1373 | 2012-08-30 15:07:33 | 51.82 | 95% |
| 855 | 2012-06-26 01:43:07 | 42.81 | 93% |
| 238 | 2012-06-14 05:23:46 | 38.81 | 96% |
| 96 | 2012-06-05 12:58:43 | 32.20 | 94% |