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 |
|---|---|---|---|
| 948 | 2009-10-26 13:50:29 | 65.11 | |
| 896 | 2009-10-23 07:40:47 | 76.40 | |
| 252 | 2009-08-26 20:57:07 | 63.07 |