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 |
|---|---|---|---|
| 8101 | 2010-05-06 15:30:08 | 66.26 | |
| 5296 | 2009-10-12 21:10:11 | 64.53 | |
| 4859 | 2009-09-16 14:44:59 | 57.66 |