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 |
|---|---|---|---|
| 1151 | 2011-10-02 12:33:03 | 57.45 | 97% |
| 603 | 2011-02-17 03:10:55 | 45.08 | |
| 8 | 2011-01-19 17:37:35 | 25.96 |