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 |
|---|---|---|---|
| 1590 | 2011-10-05 06:07:54 | 55.17 | 94% |
| 1057 | 2011-02-22 12:59:10 | 46.47 | |
| 869 | 2011-02-16 02:41:10 | 42.49 | |
| 1 | 2011-01-21 12:30:36 | 38.96 |