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 |
|---|---|---|---|
| 1404 | 2011-01-21 17:47:35 | 42.57 | |
| 746 | 2011-01-02 13:12:04 | 37.91 | |
| 429 | 2010-12-26 17:10:07 | 33.51 |