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 |
|---|---|---|---|
| 1244 | 2014-12-08 17:11:48 | 73.94 | 93% |
| 1075 | 2011-05-02 12:34:01 | 77.07 | |
| 384 | 2010-08-13 14:16:37 | 60.83 |