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 |
|---|---|---|---|
| 1346 | 2011-04-08 09:07:14 | 56.12 | |
| 472 | 2011-02-04 03:50:36 | 53.34 | |
| 129 | 2011-01-12 03:54:28 | 49.30 |