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 |
|---|---|---|---|
| 1198 | 2011-02-01 08:44:40 | 66.36 | |
| 970 | 2011-01-06 03:15:01 | 61.12 | |
| 157 | 2010-12-14 07:32:10 | 59.07 | |
| 121 | 2010-12-14 05:22:36 | 44.54 |