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 |
|---|---|---|---|
| 938 | 2010-03-25 13:36:49 | 47.00 | |
| 933 | 2010-03-25 13:02:10 | 42.19 | |
| 660 | 2010-03-14 14:41:19 | 47.93 |