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 |
|---|---|---|---|
| 1067 | 2011-04-26 02:02:47 | 58.44 | |
| 898 | 2011-04-23 15:52:47 | 60.73 | |
| 686 | 2011-04-19 16:18:26 | 49.47 | |
| 269 | 2011-04-15 21:07:56 | 38.46 |