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 |
|---|---|---|---|
| 1025 | 2009-12-06 04:25:22 | 58.85 | |
| 897 | 2009-10-31 03:41:44 | 60.76 | |
| 544 | 2009-09-16 02:30:48 | 63.89 |