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 |
|---|---|---|---|
| 1872 | 2010-09-03 06:30:56 | 24.72 | |
| 1747 | 2010-08-30 07:47:55 | 31.89 | |
| 1123 | 2010-08-18 04:42:35 | 24.70 |