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 |
|---|---|---|---|
| 1494 | 2009-10-13 22:11:40 | 58.06 | |
| 1482 | 2009-10-09 23:30:22 | 59.18 | |
| 1132 | 2009-09-12 22:37:40 | 63.96 |