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 |
|---|---|---|---|
| 1731 | 2013-10-29 20:49:01 | 35.92 | 92% |
| 1189 | 2013-09-30 07:37:10 | 37.92 | 94% |
| 1073 | 2013-09-28 22:12:02 | 36.79 | 94% |