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 |
|---|---|---|---|
| 1455 | 2011-12-07 10:27:44 | 67.28 | 97% |
| 309 | 2010-06-16 14:31:34 | 52.23 | |
| 93 | 2010-01-02 03:30:25 | 48.78 |