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 |
|---|---|---|---|
| 7055 | 2010-01-14 15:47:55 | 81.99 | |
| 5977 | 2009-12-08 15:02:44 | 75.83 | |
| 5762 | 2009-11-15 04:09:11 | 81.76 |