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 |
|---|---|---|---|
| 997 | 2009-12-16 09:19:37 | 58.02 | |
| 867 | 2009-12-08 03:55:09 | 52.05 | |
| 656 | 2009-11-09 14:28:35 | 52.73 |