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 |
|---|---|---|---|
| 694 | 2012-06-18 05:50:39 | 54.40 | 99% |
| 571 | 2012-02-07 05:08:47 | 48.07 | 94% |
| 354 | 2011-09-19 04:53:30 | 51.32 | 98% |