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 |
|---|---|---|---|
| 785 | 2011-06-04 04:32:07 | 60.28 | 97% |
| 459 | 2011-04-25 03:32:16 | 57.93 | |
| 118 | 2011-04-15 05:26:15 | 56.14 |