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 |
|---|---|---|---|
| 914 | 2009-08-30 13:23:15 | 100.63 | |
| 756 | 2009-08-27 09:47:49 | 117.69 | |
| 595 | 2009-08-20 11:53:30 | 107.93 |