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 |
|---|---|---|---|
| 1521 | 2012-06-14 17:27:54 | 44.90 | 96% |
| 609 | 2010-12-02 13:15:53 | 34.42 | |
| 451 | 2010-11-22 15:48:36 | 32.93 | |
| 138 | 2010-09-24 13:45:05 | 26.48 |