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 |
|---|---|---|---|
| 2779 | 2011-04-17 22:17:57 | 60.02 | |
| 1192 | 2010-09-15 18:59:23 | 55.33 | |
| 235 | 2010-05-28 01:08:52 | 33.80 |