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 |
|---|---|---|---|
| 531 | 2010-03-13 03:09:12 | 105.89 | |
| 444 | 2010-02-12 21:59:45 | 87.36 | |
| 25 | 2009-09-27 20:23:55 | 86.29 |