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 |
|---|---|---|---|
| 1193 | 2011-07-22 14:27:28 | 65.79 | 90% |
| 989 | 2011-03-09 16:59:43 | 74.85 | |
| 797 | 2011-02-17 16:40:39 | 70.12 |