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 |
|---|---|---|---|
| 1839 | 2010-03-16 19:31:03 | 47.10 | |
| 1628 | 2010-03-11 20:52:16 | 38.99 | |
| 670 | 2010-02-05 17:05:21 | 33.44 |